Belgium Biscuits

INGREDIENTS
125g butter
1/4 cup brown sugar
1 egg
2 cups plain flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
Icing
3/4 -1 cup icing sugar
1/4 tsp raspberry or vanilla essence
few drops red food colouring
water
Filling
1/2 cup raspberry jam

METHOD
- Cream butter and sugar until light and fluffy.
- Add egg and beat well.- Sift flour, baking powder, cinnamon, ginger and mixed spice together.
- Mix into creamed mixture to make a firm dough.
- On a lightly floured board, roll out to a 3mm thickness.
- Cut out rounds using a 6.5cm scone or biscuit cutter.
- Bake at 180C for 15 minutes or until golden.
- When cold, ice half the biscuits.
- Spread the un-iced biscuits with raspberry jam and place iced biscuits on top.
Icing
- Mix icing sugar with flavouring and colouring.
- Add sufficient water to make pink icing of spreading consistency.

SERVINGS
18

SOURCE
Edmonds