Belgian Biscuit Recipe
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Coeliac NZ Ambassador Morgan McKenzie Moore
120 grams butter (softened)
85 grams brown sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
1 1/2 teaspoons ground ginger
250 grams gluten free flour
tsp baking powder
1/2 teaspoon xanthan gum (omit if flour already contains this)
1 cup Raspberry jam
120 grams icing sugar
Red jelly crystals (for decoration)
Filling and Icing
Cream the butter and sugar and mix in egg.
Fold in cinnamon, mixed spice, ginger, flour, baking powder and xanthan gum and mix together well
Form the dough into a ball, cover, and chill for 30 minutes.
Preheat oven to 180° celsius/bake.
Roll out the dough onto a floured surface to 0.5cm thick.
Using a round cookie cutter cut out the biscuits and place onto a lined baking tray around 1-2 cm apart. Bake for 10-15 minutes, until the edges have begun to brown.
Remove biscuits from oven and let cool
Place a dollop of jam on the bottom of one biscuit, and sandwich another on top. Repeat with all biscuits.
Add a splash of hot water to the icing sugar. Mix until you have a thick but runny texture.
Add a dollop of icing to the top of each Belgian biscuit, followed by a sprinkle of red jelly crystals. Enjoy!
Original recipe developed by Coeliac NZ Ambassador Morgan McKenzie Moore from How to Coeliac. Morgan has a passion for food, comedy and living her best gluten free life.
See coeliac.org.nz for more coeliac safe recipe ideas and for information about coeliac disease diagnosis and resources for living gluten free for life.