These nostalgic biscuits are hard to beat! With warming spices, a delicious jam filling and simple icing, they're the perfect morning or afternoon tea treat.
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Reviews
45
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Made this last night (never made Belgian biscuits before and don't normally eat them but it was my friends birthday) cut into 5cm hearts about 4mm thick (made about 20 cookies, 12mins at 180°C) and tinted the icing baby pink, turned out delicious. Everyone at work loved how “moreish“ and “delicious“ they were.
5
Dv
It popped
1
Zoe
They are SO YUMMY
5
Jess
It doesn't mention when to add the egg. Found easiest to bake it like a slice then cut and stack afterwards.Chelsea Sugar comment: Thanks, we'll fix that in the recipe.
4
Shane
Great recipe, made heaps of times. Would be good to include the thickness to roll out to.
4
Lynn
Love these recipes. Like the 1960's Edmonds book I inherited but has lost the best pages. And bonus in ounces
5
Basic Baker
Don't be like me and roll them too thinly, thinking they would rise alot (they didn't rise much) as well as forget about them in the oven and overcook them... so I tried to make up for this with more jam and icing!I used dairy free margerine and they held their shape well, not spreading or rising much.Might be a personal preference but next time I would up the spices to get more of that flavour coming through.
5
Victoria
Incredible biscuits.
5
Bella
Very good. My dad loved them but for me they take a little more time to cook
5
Callum
Pretty much inedible. Cook for less the the recommended time.
Preheat oven to 180°C bake. Line two large baking trays with baking paper.
Cream butter and Chelsea Soft Brown Sugar together, then beat in the egg. Add all the dry ingredients to the butter mixture and, using a spoon, mix until well combined.
Roll dough out on a lightly floured surface to about 5mm thick. Use a 4-5cm round cookie cutter to cut out circles (make sure you have an even number!). Carefully transfer to prepared trays.
Bake for 12 minutes, until browned. Leave on trays for a couple of minutes, then transfer to a wire rack to cool completely.
Icing & Filling Place icing sugar in a medium bowl. Add water a little at a time, until you form a spreadable icing. Tint with pink food colouring, if desired.
Spread icing on top of half of the cooled biscuits. You can decorate with sprinkles or jelly crystals if you like. Leave to set.
Sandwich biscuits (un-iced on the bottom, iced on top) together with jam.
Made this last night (never made Belgian biscuits before and don't normally eat them but it was my friends birthday) cut into 5cm hearts about 4mm thick (made about 20 cookies, 12mins at 180°C) and tinted the icing baby pink, turned out delicious. Everyone at work loved how “moreish“ and “delicious“ they were.
5
Dv
It popped
1
Zoe
They are SO YUMMY
5
Jess
It doesn't mention when to add the egg. Found easiest to bake it like a slice then cut and stack afterwards.Chelsea Sugar comment: Thanks, we'll fix that in the recipe.
4
Shane
Great recipe, made heaps of times. Would be good to include the thickness to roll out to.
4
Lynn
Love these recipes. Like the 1960's Edmonds book I inherited but has lost the best pages. And bonus in ounces
5
Basic Baker
Don't be like me and roll them too thinly, thinking they would rise alot (they didn't rise much) as well as forget about them in the oven and overcook them... so I tried to make up for this with more jam and icing!I used dairy free margerine and they held their shape well, not spreading or rising much.Might be a personal preference but next time I would up the spices to get more of that flavour coming through.
5
Victoria
Incredible biscuits.
5
Bella
Very good. My dad loved them but for me they take a little more time to cook
5
Callum
Pretty much inedible. Cook for less the the recommended time.