Belgian Biscuits
Recipe type: Biscuit / Cookie
Serves: Approx. 18 paired biscuits
For the Biscuits
  • 125 grams (4.4 oz) butter
  • 1/4 cup brown sugar
  • 1 egg, lightly beaten with a fork
  • 1-3/4 cups plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 1 teaspoon cocoa powder
  • About 1/2 cup raspberry jam
For the coloured sugar
  • 1 tablespoon sugar
  • 1 drop pink food colouring
For the Icing
  • 1 cup icing sugar
  • 2 drops pink food colouring
  • Hot water (you'll only need a small amount)
For the biscuits:
  1. Pre-heat the oven to 180°C (360°F). Line two baking trays with baking paper.
  2. In a large saucepan, melt the butter. Remove from the heat and add in the brown sugar and lightly beaten egg. Whisk together until it is well combined (you'll find the egg will thicken the mixture as you whisk it).
  3. Into the same saucepan, sift in the flour, salt, baking powder, spices and cocoa and stir with a wooden spoon until combined (it will become very thick).
  4. Place the dough on the kitchen counter between two sheets of baking paper and roll to 3mm thick. Use a biscuit cutter (I used a 6cm (2.5 inch) cutter) and cut out the biscuits. Use an offset spatula to gently lift the biscuits and place them on the lined baking trays as you go. Bring together the dough scraps and continue to roll and cut until all the dough is used.
  5. Bake the biscuits for 12–15 minutes or until lightly golden, and place on a wire rack to cool completely.
For the topping:
  1. For the coloured sugar, mix the sugar and food colouring together in a small bowl and set aside. (Otherwise, if using jelly crystals or freeze dried raspberry powder, have these ready to use).
  2. For the icing, put the icing sugar and food colouring into a small bowl. Add the hot water in increments and only until the icing is just spreadable (but not runny).
  1. Add a small dollop of of the icing on top of half of the biscuits (if your mixture is not spreading, simply dip your finger into warm water and press it down).
  2. Before the icing has set, sprinkle over the coloured sugar (or jelly crystals or freeze dried raspberry powder) on top.
  3. Turn over the remaining biscuits and place a small amount of raspberry jam on the inside and gently spread with the back of a teaspoon so that the jam almost covers the biscuit (don't use too much jam or it will squish out the sides when the biscuit is eaten).
  4. Sandwich the biscuits together, with the jam inside and the icing on top.
These biscuits are, I think, even better the next day. The biscuit is ever so slightly softened, and the jam and topping are better set.
Recipe by The Kiwi Cook at