A lovely Belgium Slice recipe (or Belgian if you prefer), perfect for those that want the warmly spiced taste of the Belgium Biscuit without the hassle!

 

This is a lovely soft slice recipe, a delicious spiced dough with a jam filling and finished with a raspberry jam icing. Really easy to make and perfect for your Belgium Biscuit loving family and friends.

If you missed my Belgium Biscuit recipe you will see the discussion around the name Belgium vs Belgian, it really is interesting so check it out here.

 

If you love learning about the origins and history behind some of these much loved old recipes then I go into detail here also. It includes references to everything from Empire biscuits, Linzer, Speculoos and more! 

Belgium slice and biscuits are based on a lovely warmly spiced dough with a raspberry jam filling and iced. The beauty of a slice is you avoid the long (but fun) rolling and cutting required to make the biscuits. 

The slice is a slightly different recipe than my biscuits, to make it lighter and more enjoyable to cut and eat as a slice. Still with a jam centre and topped with a lovely raspberry jam icing. 

 

There are a few tips to make this recipe work well. Firstly pop half a cup of jam into the freezer before you begin. This way it will not settle into the base layer and disappear. 

The ingredients like most of my recipes are simple pantry basics. Belgium Slice uses good quantities of cinnamon and mixed spice. Mixed spice is a combination of cinnamon, coriander, ginger, nutmeg, cloves, and allspice.

 

Some Belgium Biscuit and Slice recipes call for Cassia or Ceylon Cinnamon in place of cinnamon, they are similar in flavour but can give a nicer warmer flavour, feel free to swap out the cinnamon for either of these, however reduce the amount if you use cassia as it is stronger. 

This recipe is a lovely easy process, simply prepare the dough first. Creaming room temperature butter and sugars ensures that the end result of your baking is light, airy and well structured.

 

Creaming is when I say beat the butter and sugars in a stand mixer until light and airy, the butter is now a soft lighter colour and the consistency is fluffy and grown in size. 

Once you add the eggs again you want to whip again to add in more air and keep the lightness of the mixture. 

 

When adding flour and baking powder or soda to a recipe you want to combine these together first before adding them to the mix. This is to ensure that the raising agents are dispersed evenly into the entire batter or dough. So sifting together the dry ingredients into a separate bowl is an important step. 

The dough needs to chill for 30 minutes to make it easier to work with. I halve the dough in the bowl then take out each half an pat it into a square disc then cover in plastic wrap.

 

The size dish you choose will affect the height of the final slice and the cooking time so bare that in mind. My dish today was a little too small so you will see from these photos it’s quite thick and took longer to cook, a 23cm square pan is ideal. 

 

Roll out the dough to the size of your dish, then carefully place it on the baking paper in the dish, it’s ok if it cracks, you can just press together any little cracks. Then spread on the cold jam, I have used a lovely vibrant three berry jam today, raspberry is the traditional choice. 

 

Then roll and place on the top rolled square of dough and press well to the edges. Bake the slice until it is puffy and golden to the centre, depending on your oven this can be anywhere from 30-45 minutes. Remove from the oven and cool, expect that it will deflate slightly as it cools. 

Then once the slice has cooled you can prepare the icing, I have used a lovely raspberry jam icing here. I do not like the seeds from raspberry jam so I sieve these out – you can choose to keep them in if you prefer. 

 

Then finish with the traditional sprinkling of raspberry jelly crystals or crushed freeze dried raspberries. Once the icing has set you can then slice it into squares and store in an airtight container. I like to store my iced biscuits and slices with baking paper between each layer so they do not stick.

This slice will soften as the days pass which adds to its charm.

 

I hope you love my version of Belgium Slice (or Belgian – you decide!)

I hope you enjoy this lovely recipe! Be sure to give it a star rating in the recipe card above and leave a comment below. 

My Belgium Biscuits recipe is here also! 

 

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Happy Baking! 

Anna

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