Belgium Biscuits

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  • 125g butter, softened
  • 1/2 cup sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 1 1/2 cups flour
  • 3/4 cup cornflour
  • 2 teaspoons cocoa
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon baking powder
  • 1 cup icing sugar
  • 2 teaspoons butter, melted
  • hot water
  • drop of red food colouring
  • 1/4 cup raspberry jam


Preheat oven to 180 C.    Beat butter and sugar until pale and creamy, mix in golden syrup and then egg.
Add combined sifted dry ingredients and mix to a dough.  Turn out onto a lightly floured surface and roll until approx 3mm thick.
Using a cookie cutter cut into circles and place on a greased or lined baking tray.  Bake for 15 minutes until biscuits are golden and firm.
Cool on a wire rack.
Mix icing sugar with butter and enough hot water to make a spreadable icing.  Dip a skewer into red food colouring and then into the icing mixture and mix until a pale pink colour.
Ice half of the biscuits and spread the remainder with raspberry jam.  Sandwich together with icing on top.

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14 thoughts on “Belgium Biscuits

  1. These BB’s are divine and I am sure it’s the cocoa that makes the difference. It puts a warm colour in them like the ones from the bakery and the spices compliment each other too

  2. How do you stop the bb’s from going soft? I leave them til they are quite cold before i ice and jam them, but they go soft!! it’s maddening…

  3. Does anyone have a recipe for the Creme like in the Griffins Belgian Cremes biscuits. I would like to try making Belgian Cremes but am unure of how to go about making the creme

  4. These are so yummy! My grandma used to buy Belgium biscuits from the bakery in Devonport when I was a wee girl (50years ago!) and these remind me so much of lovely times. I am making them now for my own grandies. Thanks

  5. Loved this recipe. Made 2 versions, one with butter and one with Golden Harvest as my son is dairy free.
    Had to semi freeze dairy free batch after rolling as mixture too soft to cut out but he loooooved it and has asked for it to be the base for all his slices.

    • This is so weird – I had thought belgian biscuits were made with cassia and made enormous efforts to source some (I’m in the UK). Finally found it in bark form in a Chinese supermarket and ground it. Then looked in my trusty Edmonds recipe book and found it listed cinnamon! However, the scent of freshly ground cassia is a knockout – it has an undercurrent of cloves, very rich and totally the smell of the belgian biscuits of my childhood. I did a comparison sniff and yes, cinnamon is “more refined” – not a patch on cassia!

  6. these are divine, I have started making for my “grandees” what I used to make for their daddy and find it more economical and satisfying to the tummy, thanks Helen for reminding us of yesterday

  7. Sorry, but these belgium biscuits are totally unapealng – I have a recipe from a long departed Southland rural bakery, with the spice cassia as the winning ingredient, for colour and flavour.