Nana and Mum would often make these and the aroma when they were cooking had a lasting effect on my childhood. As far as eating them goes I must admit they were different and more of a grown up treat. But what gave them kids appeal was the red jelly crystals sprinkled on the top, and oh the joy of licking the crystals off first. Secondly the next cool part of eating them was separating the biscuits and licking the raspberry jam from the middle. Messy but so good!
The recipe I am using is from the Edmonds Recipe Book a New Zealand icon. But Nana had her version handwritten in her secret collection. One of my past times at Nana’s house was to look through her recipes, and I vividly remember asking her why they were called Belgian biscuits? Wish I could remember her reply.
3oz Brown Sugar
1teaspoon mixed spice
1teaspoon ground ginger
1teaspoon baking powder
Icing Sugar (for the icing only)
Preheat the oven to 180°C, cream butter and sugar together. Add all the dry ingredients to the butter and brown sugar. Mix it all together. Cut out circles (but have an even number!)
Bake on a cold greased tray and bake them for 15-20 mins. When brown, take out of oven and leave to cool. When the biscuits are cold, put together with raspberry jam in the middle.
Boil the jug, put about 1/4 – 1/2 a cup of icing sugar in a bowl and then add a tiny amount of hot water. don’t put too much otherwise it will be runny! it has to be runny enough to spread.
Put the icing on the top of the biscuits, sprinkle with jelly crystals.
There is also a belgian slice that has a slightly softer base but still tastes just as nice! Haha it rhythmes.
120 g butter
1 cup sugar
1 tablespoon golden syrup
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon mixed spice
1/2 cup raspberry jam
2 cups icing sugar
1 teaspoon butter
Jelly crystals to sprinkle on top
Cream butter and sugar, then add golden syrup then egg.
Mix in dry ingredients.
Roll out half of the mixture to cover the base of a 18 x 23cm slice tin.
Spread with raspberry and jam and then cover with the other half of the mixture rolled to fit (this patches really well)
Bake at 180c for 20 minutes.
For the icing, mix together the butter and icing sugar with enough hot water to make a smooth icing. You can add a couple of drops of raspberry essence, and sprinkle the top with pink jelly crystals.