A classic recipe, of warmly spiced biscuits sandwiched with a jam filling and iced. Known here in New Zealand as Belgium or Belgian Biscuits.

Some years ago I was given this delicious version of Belgium Biscuits by a follower, sorry it has taken me so long to get it up here on the website! I am always interested in the history of recipes, so if you are interested settle in to hear what I have learned.

If not, hit jump to recipe above and get baking! 

The unknown origin story of Belgium (Belgian) Biscuits

First of all I asked on my social media whether people call these biscuits Belgium or Belgian biscuits. The results were interesting, with the scales tipping slightly in the favour of Belgium biscuits.

But it definitely sparked debate with some never having thought of it but only ever considering one option as correct.

Many trusted sources also cannot agree! They are definitely not the same biscuit around the world, here in New Zealand Aunt Daisy, Jo Seagar and Edmonds Cookery Book originally called them Belgium Biscuits.

And in the Belgian camp is Chelsea Sugar, many store bought varieties and many modern food bloggers! 

The origins of the biscuit are widely debated. Some believe they are based on Austrian Linzer Biscuits, light buttery almond biscuit with a cut out in the upper biscuit, sandwiched with jam and dusted with icing sugar. A Belgium biscuit would be more closely related to the spiced Linzer Biscuit.

Others believe they are based on German Biscuits, which were not from Germany but originated in Austria and later popular in Scotland. These later became known as Imperial or Empire Biscuits in the UK after the war as we didn’t say German!

And at this time in New Zealand changed from German Biscuits and became Belgium Biscuits, or in some books they were still called Empire biscuits. These biscuits were a simple shortbread biscuit, sandwiched with raspberry jam with a simple vanilla icing and a cherry. But no spices.

So far, as you can see, none of these options are related to Belgium the country. Some people on team ‘Belgian Biscuit’ believe this is the correct grammar, that if the biscuit is from Belgium, it therefore must be Belgian! But as my lovely Belgium friend can attest to this biscuit is definitely not from Belgium.

Are you still with me? At this point I have shared with you two traditionally not spiced biscuits that are believed to have inspired our Kiwi Belgium Biscuits because they are sandwiched with Jam. They are similar but not the same. 

Which brings me to the only possible Belgium connection, and that is Speculoos or Speculaas which are a spiced biscuit originating in the Netherlands……and Belgium! Made with butter, sugar and plenty of spices (definitely in the Netherland version) and cut using a stamp or a mould and enjoyed as a Christmas biscuit.

In Belgium these biscuits are more closely related to Biscoff that we have today as they are less highly spiced.

All that said I would love to think some wonderful Dutch housewife arrived in New Zealand or Australia and created a mash up of the classic Linzer biscuit, a Speculaas and the German (Imperial) Biscuit and created what we have today, a delicious unique Belgium/Belgian Biscuit! 

Or do you know the real answer to this mystery? Let us know below. 

I hope you found that interesting, now onto the recipe, I think it is such a unique combination. There are many versions online, I like this one in that you do not need to chill the dough which makes it quicker and easier to work with.

I have also shared my version of a Belgium Slice, which means you can have the same delicious flavours without the work of rolling and cutting the shapes. 

See my notes in the recipe card below for tips on using more traditional Cassia or Ceylon Cinnamon and how to prepare the sandwiched together biscuits.

Enjoy this version of Belgium Biscuits…..or Belgian if you prefer! 

Continue to Content

Belgium Biscuits

Yield: 20+ Sandwiched Biscuits

Prep Time: 30 minutes

Cook Time: 12 minutes

Additional Time: 2 hours 30 minutes

Total Time: 3 hours 12 minutes

Delicious warmly spiced bisciuits sandwiched with raspberry jam and iced

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Ingredients

Biscuits

• 225 grams Butter, cubed, room temperature
• 3/4 Cup White Sugar, 165 grams
• 1/4 Cup Brown Sugar, packed, 50 grams
• 1 Tablespoon Golden Syrup
• 1 Egg
• 1 Egg Yolk
• 3 Cups Flour, 450 grams
• 2 1/2 teaspoons Cinnamon*
• 2 1/2 teaspoons Mixed Spice
• 1 teaspoon Cocoa Powder
• 1 teaspoon Baking Soda
• Pinch Salt

To Assemble

• 1/2 Cup Raspberry or Three Berry Jam, room temperature
• 1 Cup Icing Sugar
• 1 teaspoon Butter, melted
• 1/2 teaspoon Vanilla
• 1-2 Tablespoons Water

Optional for Sprinkling

• Raspberry or Strawberry Jelly Crystals

Instructions

1. Preheat the oven to 180°C Fan Forced or Multi Bake, and prepare two oven trays with baking paper, and place the oven racks in the upper and lower middle of the oven.
2. In a stand mixer, using a paddle attachment, add the room temperature butter, white sugar, brown sugar and golden syrup and mix on medium for 4 minutes or until it is light and fluffy
3. Scrape down the sides and the paddle with a rubber spatula, then add the egg and egg yolk and mix for a further 2 minutes then scrape the sides again.
4. In a medium bowl sift in the flour, cinnamon (*or cassia or Ceylon cinnamon if using, see notes), mixed spice, cocoa and baking soda and stir well to combine
5. Add the dry sifted ingredients into the butter mixture along with a pinch of salt. Gently combine the flour into the butter until it forms a dough.
6. Remove the dough from the bowl and knead it into a soft ball.
7. On a well floured surface using a floured rolling pin, roll the dough to approx 3-4mm high and cut out shapes using a 4-5cm crinkle or round cookie cutter (* see notes). Dipping the cutter lightly in flour can assist if it's sticking.
8. Carefully transfer the shapes to the baking trays leaving 2cm between each biscuit - using a metal spatula that has the end dipped in flour helps this process.
9. Then roll the dough back into a soft smooth ball and roll out again on a clean floured surface, cut and repeat until no dough remains.
10. Bake in the preheated oven for 12 minutes or until the edges start to brown
11. Remove from the oven and let them cool for 15 minutes, then transfer the biscuits to wire racks to cool completely before icing, 1-2 hours.
12. When ready to assemble make the icing in a medium bowl. Sift in the icing sugar, then add the melted butter and vanilla.
13. Stir then add water a teaspoon at a time until you have a smooth spreadable consistency.
14. Work on a few biscuits at at time, for example, take 6 biscuits, turn over 3 of them. Spread a teaspoon or two of jam on the 3 turned over biscuits, and spread icing on the top of the other 3 biscuits, trying to centre the icing to leave an edge. Then place the iced biscuit on top of the jam covered one.
15. Then sprinkle over some jelly crystals and set them aside, the icing will firm up slightly upon standing.
16. Repeat with small batches of the remaining biscuits
17. Store in an airtight container, layered with baking paper. These biscuits keep well, they will soften over the coming days with the jam and icing but that is part of their charm and it creates a delicious biscuit.
18. The unfilled biscuits keep for several days in an airtight container or freeze for up to 3 months
19. Enjoy!

Notes

What Spices For Belgium Biscuits?

*Cassia was traditionally used to make this particular recipe. You would use it in place of the cinnamon, but reduce it to 1 1/2 - 2 teaspoons as it is a more intense spice. Alternatively use Ceylon Cinnamon, it has a lovely milder warm taste than cassia, the measurement would remain at 2 1/2 teaspoons

What sort of cutter do I use to make Belgium Biscuits?

I prefer Belgium biscuits to use a round crinkly cutter, they look more authentic somehow! However use what round cutter you have on hand that is 4-5cm. You can also use a heart shape cutter as this dough holds its shape well.

How do you sandwich the Belgium biscuits together?

I work in batches so that the icing does not set too quickly. I first match up all the biscuits with another biscuit of similar shape and size

Then I take 3 pairs, and turn over half of the biscuits. Then spread the jam as thin or as thick as you prefer (too thick and it can ooze)

Then ice the top of the other 3 biscuits, with the icing spread thinly in the centre of the biscuit in a round shape to keep an empty edge around the biscuit.

Sandwich together the iced biscuit on top of the jam covered one, then I sprinkle a little of the raspberry jelly crystals over the top of each biscuit.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 150mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 3g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

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Happy Baking! 

Anna

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