Method • Cream the butter and the sugar until light and creamy and pale in colour. • Add the egg at room temperature and continue to beat until beaten completely through. • Stir in the dry ingredients.wRoll the dough out reasonably thin on a floured board and cut into rounds. Place on a baking sheet and bake in a 180degC oven for 14-15 minutes. Once removed from the oven, place on a rack and allow to cool. • Spread half the biscuits with raspberry jam and join together. Top with a simple hot water icing sugar with a touch of pink food colouring, then sprinkle with raspberry flavoured jelly crystals
kalevala,
Oct 8, 3:16am
stuff.co.nz "Sixty Years in the Kitchen" gives a popular Belgian Biscuit recipe from a Southland bakery
noonesgirl,
Oct 8, 3:26am
That's the one I posted.
elliehen,
Oct 8, 3:57am
I've got an old one that I've actually baked - will hunt it out and post shortly :)
elliehen,
Oct 8, 4:05am
MEG'S BELGIAN BISCUITS Cream 225gms butter with 225gms brown sugar Add and beat 1 egg and one large Tablespoon golden syrup Add sifted: 3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 15 gms cassia (1/2 ounce) 1/2 teaspoon cinnamon 1/2 teaspoon mixed spice Roll into logs, chill and cut thin slices Bake 160* 15 to 20 minutes Put together with raspberry jam and ice with either vanilla icing sprinkled with pink jelly crystals, OR plain pink icing
nik12,
Oct 8, 9:25pm
x1
That's a good idea to chill in a roll and slice! I find it really hard to get them all nice and even when rolling out, and they stick and pull and I get grumpy :-). I've made versions without cassia, but I've gone back to Nana's old one with it in, they are so much nicer. 1/2lb butter 1C sugar 1 egg 2C flour 1t Baking soda 1D cocoa 1t mixed spice 1t cassia (or cinnamon, but it's not quite the same) 1 small T golden syrup
Beat butter, sugar and spices Add egg, beat well Add syrup and dry ingred. Bake 350 F 15-20 mins.Sorry can't find my edmonds book to translate that to celcius.
evebee,
Oct 8, 10:13pm
Thanks everyone. nik12 ---- is that 1 teaspoon or 1 tablespoon golden syrup?
nik12,
Oct 9, 4:14am
tablespoon :-)
whiskey13,
Oct 9, 4:48am
Yes i was told that cassia is much nicer. But i haven't tryed it yet. MMMM belgium biscuits
*walks out of thread to start baking lol*
alebix,
Oct 9, 5:15am
Excuse my ignorance, but I havent heard of cassoa before. Is it a nice spice? Also, is it easy to buy?
whiskey13,
Oct 9, 5:20am
Can be brought at supermarket where the rest are ( cinnamon etc ) And can be used to replace cinnamon and the like if your've run out
elliehen,
Oct 9, 5:28am
Cassia comes in the same little cardboard boxes as all the others, but be careful not to overdo it.It is like a stronger version of cinnamon, less sweet and more bitter.In the MEG'S BELGIAN BISCUIT recipe, which I've made many times, cassia goes well alongside the other spices.
guest,
Mar 5, 7:45am
For anyone in the UK who stumbles across this recipe while googling, you can get cassia bark in Chinese and Indian grocery shops. I ground mine in a coffee grinder and it's fab, brings back wonderful memories of kiwi home baking!
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