Belgium Biscuits

Intro.

I love Belgium Biscuits. They are the perfect combination of sugar and spice and jam and lemon and actually nicer on day 2 once the flavours have merged and the biscuits have softened.This recipe is really 'short' and I find it heaps easier to make them in a log and slice them rather than roll them out and use a cookie cutter. The plain biscuits are a gorgeous spicy crisp shortbread and perfectly nice plain.

Recipe

• 225g softened butter
• 250g brown sugar
• 1 egg
• 2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons mixed spice
• 2 teaspoons cocoa
• 1 teaspoon baking soda
• raspberry or strawberry jam
• pink icing (2 tblps lemon juice, 2 cups icing sugar, red food colouring
• pink sprinkles or glace cherries.

Cream together butter and sugar until pale and creamy, add egg and beat well. Fold in sifted dry ingredients. 

Tip onto a piece of greaseproof, in foil or baking paper and shape into a long log about 5cm diameter. Chill at least a couple of hours or overnight.

Remove from fridge, slice into 3mm thick slices, place on a baking sheet lined with baking paper and bake for 15 min at 180 degrees. Remove from oven and leave to cool on trays.

Once cold sandwich together with jam and ice tops with pink icing. Decorate with sprinkles or halved glace cherries.