Spicy belgian biscuits

Despite admitting that I'm a pretty average biscuit baker, I've been baking loads of the pesky little things this week!

After the sugary, buttery blowout that was passionfruit melting moments, I really wanted to make a biscuit that was more tart and spicy. Rex hails from New Zealand, and one of his favourite sweets are Belgian biscuits. Humble spice cookies are transformed into delicious sandwich biscuits with a good layering of tart raspberry jam and a slick of pink icing.

My standard recipe doesn't even come close to Rex's Aunt Evie's gorgeous creations, so I decided to mix up the flavours a bit. New Zealanders be warned - these are not your typical belgian biscuits. They are closer to a classic speculaas cookie, packed with cardamom and ginger. They are delicious however - and I'm looking forward to getting Aunt Evie's feedback on my adulterated recipe :)

Happy baking!

Not-so-Belgian-anymore biscuits

Makes approximately 20 sandwiched biscuits.

Ingredients:

Biscuits:

• 250g unsalted butter, at room temperature
• 1 1/2 cups brown sugar
• 1 large egg
• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1 tablespoon baking powder
• Scant 3 cups plain flour

Icing and filling:

• 1/2 cup good quality raspberry jam
• 1 1/2 cups icing sugar
• 2-3 tablespoons milk
• 1 package pink jelly crystals (strawberry or raspberry work well)
• few drops red food colouring

Method:

• In the bowl of a stand mixer, cream together butter and sugar until pale and fluffy. Add the egg and beat until just combined.
• Sift in spices, baking powder and plain flour and mix until a soft dough forms.
• Divide the dough into two discs, wrap in plastic wrap and leave in the fridge for 30 minutes, or until firm.
• Once firm, preheat your oven to 180 degrees C, and line 2 baking trays with non-stick paper.
• Roll out your dough between two pieces of non-stick paper, until it is approximately 3mm thick. Using your favourite cutter, cut out shapes and place on prepared baking trays approximately 3cm apart.
• Bake for 11-13 minutes, or until just turning golden. You may find you have two two-tray batches (one per disk). Leave on a wire rack to cool completely.
• Once cooled, help biscuits make friends! Match up all your biscuits into pairs and glue them together with jam (a heaped 1/2 teaspoon or so per biscuit sandwich).
• Mix icing sugar with milk and food colouring until a moderately runny icing is formed. Spread prettier half of biscuit sandwich with icing, and sprinkle with jelly crystals.