celebrating 130 years 1884-2014

Emily's Belgian Biscuits

By Chelsea Sugar
Emily's Belgian Biscuits
20 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 10 mins
  • Serves

    225g butter, softened
    225g Chelsea White Sugar
    1 egg
    250g flour
    2 tsp cinnamon
    2 tsp mixed spice
    2 tsp cocoa
    1 tsp baking soda
    Raspberry jam

    Pink Icing:
    2 cups Chelsea Icing Sugar
    2 Tbsp lemon juice
    A few drops of pink food colouring


    Preheat the oven to 180C.
    Cream the softened butter and sugar until very pale, beat in the egg and add the sifted dry ingredients and combine to form a smooth dough.
    Roll out dough on baking paper dusted with flour and cut the dough into circles and put onto greased trays.
    Bake for 10-12 minutes rotating once.
    When cool sandwich together with raspberry jam and ice with pink icing.

    Makes 20 complete biscuits.

    From the TV show Chelsea New Zealand's Hottest Home Baker. 

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(4 reviews)

As a commercial Baker this recipe is terrible flour ratio out and to much fiddling about to get results,my kids tried it came home having to try and fix it

I had the same problem to wet. Instead of rolling out roll small balls and flatten on lightly floured board then cut with biscuit cutter

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I'm not normally one to write reviews - but beware of this recipe. It is an absolute failure. I added an extra 100gm flour and it was still impossible to roll out. Even chilling the 'almost dough' didn't help. I've spent an exorbitant amount of time fiddling with it as I didn't want to waste the ingredients. Should have just thrown it away in hindsight. I'd stay well away from this one sorry.

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Found the mixture quite wet so had to add more flour

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