Belgium Biscuits
125 g (about 1/2 cup plus 2 Tbsp) butter, softened
1/4 cup brown sugar
1 egg
2 cups flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
1 tsp cocoa
Icing
3/4 to 1 cup icing sugar
1/4 tsp raspberry or vanilla essence
a few drops of red food colouring
water
Filling
1/2 cup raspberry jam, approximately
Cream butter and sugar until light and fluffy. Add egg and beat well. Sift flour, baking powder, cinnamon, ginger, mixed spice, and cocoa together. Mix into creamed mixture to make a firm dough. On a lightly floured board roll the dough out to 3 mm thick. Cut out rounds using a 6.5cm cuter. Bake at 180 C (350F) for 15 minutes or until golden. When cold, ice half of the biscuits. Spread the remaining biscuits with raspberry jam and place iced biscuits on top.
Icing
Mix icing sugar with flavouring and colouring. Add sufficient water to make a pink icing of spreading consistency.
image from google images
recipe from Little Red Said (from Edmonds Cook Book)
