Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 120g butter, softened
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 egg
- 1 ⅔ cups plain flour (250g)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
Icing & Filling
- ⅔ cup Chelsea Icing Sugar (100g)
- 2-3 tsp boiling water
- Pink food colouring (optional)
- Sprinkles or pink jelly crystals (optional)
- Berry jam (we recommend this delicious mixed berry jam!)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
27
What did you think of this recipe?
Carol Carr
I didn't use the recipe. I was looking for proof that the biscuits are called Belgian, not 'Belgium' (like the luncheon sausage). I am only commenting because the Link I wanted to share on facebook is written by someone who doesn't know the correct spelling!!! Can you get it changed?
1
jess
says it serves 24, ended up with 16 individual biscuits so 8 completed biscuits.
3
Sharon
Turned out beautiful
5
Toni-Jayne
I rolled it into a log, wrapped in cling film and popped in the fridge. Once chilled just sliced into rounds. Super easy and less mess than rolling out on a board.
5
Suzanne
Have made this about 10 times... It's a winner every time
5
Lorraine
These belgium biscuits are delicious
5
huggles
It's good.
5
Barb
I'm not a good baker but made these as Belgium Biscuits are my favourite. I made 19 biscuits and they were absolutely perfect. Excellent recipe.
5
Jemima
These are amazing!
5
Amelia
Really Great, have used this recipe multiple times now and is always been a great outcome. Super Yum!
5
Method
Preheat oven to 180°C bake. Line two large baking trays with baking paper.
Cream butter and Chelsea Soft Brown Sugar together, then beat in the egg. Add all the dry ingredients to the butter mixture and, using a spoon, mix until well combined.
Roll dough out on a lightly floured surface to about 5mm thick. Use a 4-5cm round cookie cutter to cut out circles (make sure you have an even number!). Carefully transfer to prepared trays.
Bake for 12 minutes, until browned. Leave on trays for a couple of minutes, then transfer to a wire rack to cool completely.
Icing & Filling
Place icing sugar in a medium bowl. Add water a little at a time, until you form a spreadable icing. Tint with pink food colouring, if desired.
Spread icing on top of half of the cooled biscuits. You can decorate with sprinkles or jelly crystals if you like. Leave to set.
Sandwich biscuits (un-iced on the bottom, iced on top) together with jam.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
27
What did you think of this recipe?
Carol Carr
I didn't use the recipe. I was looking for proof that the biscuits are called Belgian, not 'Belgium' (like the luncheon sausage). I am only commenting because the Link I wanted to share on facebook is written by someone who doesn't know the correct spelling!!! Can you get it changed?
1
jess
says it serves 24, ended up with 16 individual biscuits so 8 completed biscuits.
3
Sharon
Turned out beautiful
5
Toni-Jayne
I rolled it into a log, wrapped in cling film and popped in the fridge. Once chilled just sliced into rounds. Super easy and less mess than rolling out on a board.
5
Suzanne
Have made this about 10 times... It's a winner every time
5
Lorraine
These belgium biscuits are delicious
5
huggles
It's good.
5
Barb
I'm not a good baker but made these as Belgium Biscuits are my favourite. I made 19 biscuits and they were absolutely perfect. Excellent recipe.
5
Jemima
These are amazing!
5
Amelia
Really Great, have used this recipe multiple times now and is always been a great outcome. Super Yum!
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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