These yummy little treats are a great gift. The spiced biscuits are sandwiched together with raspberry jam and covered in rose water icing and dehydrated raspberry powder.
BELGIUM BISCUITS WITH ROSE WATER ICING
Makes approx. 18
250 grams of soft brown sugar
250 grams of butter, softened
1 teaspoons vanilla essence
3 teaspoons mixed spice
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
340 grams plain flour
1 tablespoon baking powder
1 cup of raspberry jam
ROSE WATER ICING
2 cups of icing sugar
1 tablespoon rose water
1 tablespoon boiling water
Tiny drop of red food colouring
Dehydrated raspberry powder to decorate
Preheat the oven to 180°C and line 3 baking trays with greaseproof paper.
In a bowl or food processor, cream the brown sugar and butter. Add the egg and vanilla essence and continue to mix. Add the spices, flour and baking powder and bring together. Place dough on a sheet of baking paper and flatten out until you have a large rectangle. Wrap dough and refrigerate for 20 minutes.
Between two sheets of baking paper, roll out dough until 4cm thick. Using an 8cm cookie cutter, cut dough into rounds. Take half of the already cut cookies and cut a shape out of the centre. Bake for 8-10 minutes or until just starting to golden. Cool on a wire rack.
Mix together icing sugar, rose water, water and food colouring. If the icing is still too thick add a few more drops of rose water, keep doing so until you have the desired consistency.
Smear a tablespoon of raspberry jam between each biscuit, pipe with icing and dust with dehydrated raspberry powder.