Belgian Biscuits Revamped
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| 1 | Growing up, my Nana always had at least three full tins of baking in the pantry - each containing a different slice, biscuit or a sponge. One of my favourites was her Belgian biscuits (or Belgium biscuits according to the Edmonds cookbook). Yesterday I tried a variation I'd dreamed up (although I’m sure there are recipes out there for something near identical!). My husband has coeliac disease so all my baking is gluten free. For the base I cooked my normal ginger crunch base but added the other Belgian biscuit spices (1 t of mixed spice and 1 t cinnamon) to the 1 t of ground ginger. As you do with ginger crunch, I decided to melt the icing in a small saucepan and pour it onto the hot base. Melted the butter and icing sugar, and replaced the ground ginger with the same quantity of raspberry powder. The mix needed a splash of water and a bit more icing sugar to get the consistency I wanted, but it poured beautifully over the hot base. Sprinkled the icing with some dessicated coconut and that was all there was to it. Tastes just like Nana’s Belgian biscuits, and it was so much easier than rolling biscuit dough and cutting out circles. ed65 - 2018-09-22 15:50:00 |
| 2 | ed65 wrote: eljayv - 2018-09-22 16:11:00 |
| 3 | Great thx for the idea. Coeliac here too. mica3 - 2018-09-22 16:19:00 |
| 4 | The baking tin I use measures about 17cm x 27cm on the inside. With the icing, you might want to wing it. I started off with ¾ cup icing sugar but got a fright from the raspberry colour (!) so added a little more. And then I needed a splash of water as the mix was too dry. Not sure if it’s best to add the raspberry powder at the beginning (as I did), or at the end when you’ve got the icing to the consistency you want. Belgian Slice Base: Icing: Preheat oven to 180 degrees. Line a baking tin with baking paper. Cream butter & sugar until light and fluffy. Add sifted dry ingredients and mix well with a fork to combine (it will still look crumbly). Press mixture into the baking tin and bake for about 20 minutes. Melt butter and icing sugar in a small saucepan. Add a splash of water to get it to a pouring consistency. Stir in raspberry powder until smooth. Pour icing over hot base, and sprinkle with dessicated coconut. ed65 - 2018-09-22 18:01:00 |
| 5 | Thanks looks great. eljayv - 2018-09-22 20:36:00 |
| 6 | bump bev00 - 2019-09-21 23:46:00 |
| 7 | What is raspberry powder? could you use food colouring? korbo - 2019-09-22 12:01:00 |
| 8 | korbo wrote: i guess it is only to flavor and make icinf pink bobcat_6 - 2019-09-22 17:58:00 |
| 9 | korbo wrote:
korbo, to see what raspberry powder is have a look at:- http://www.fresh-as.com/page/retail-range/ IMO food colouring + raspberry essence would not give the icing for the slice, the authentic raspberry flavour that raspberry jam (or the raspberry powder) would do when sandwiched between 2 biscuits as in Belgian Biscuits. :-)) Edited by 245sam at 8:17 pm, Sun 22 Sep 245sam - 2019-09-22 20:15:00 |
| 10 | You can replace the cinnamon with a spice called Cassia. Adds a whole new dimension to the biscuits whiskey13 - 2019-09-24 19:22:00 |
| 11 | This is delicious too.. my daughter mixes a little icing sugar with raspberry jam and uses it to ice single biscuits - the result is a mix of the icing (which goes pink with the jam), raspberry jam and spice flavours that Belgian Biscuits are known for - and twice as many biscuits as they aren't joined together. juliewn - 2019-09-29 04:29:00 |
| 12 | Yum. Thanks ed. Love the flavour of Belgium biscuits but couldn't be bothered making biscuits nowadays so a slice is just the thing. Thanks for sharing. bella95 - 2019-10-01 00:58:00 |
