There's almost nothing better to have with a hot chocolate than Belgium biscuits! These biscuits are a scrumptious classic adapted from the infallible Edmonds cookbook - a staple of every kiwi household!
125 grams butter, softened
1/4 cup brown sugar
2 cups plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon cocoa
1 cup icing sugar
1/4 teaspoon raspberry or vanilla essence
Few drops of food colouring (red usually)
Raspberry jam for the filling
Preheat the oven to 180 degrees celcius.
Cream the butter and sugar until light and fluffy. Beat in the egg. Sift together the flour, baking powder, cinnamon, ginger, mixed spice and cocoa. Mix into the creamed mixture to make a firm dough. Roll the dough out onto a lightly floured surface to 3mm thickness. Cut into equal rounds and place in a baking tray. Bake for 15 minutes or until golden. Once cold Ice half of the biscuits and spread the other half with jam. Place the iced biscuits on top of the jammed biscuits and there you have it, Belgium yumminess!