This is my take on Belgium Biscuits, I don't know why they are called Belgium Biscuits but I do know that they are pretty tasty. Be sure to have a cup of tea handy when you eat these, they tend to be a little dry but they definitely make the cut to my Top 5 Biscuits list.
Two deliciously crumbly spiced biscuits filled with thick gloopy raspberry jam and coated with rose water icing…
Makes 8 - 10 large double layer biscuits
Large1/2 cup coconut/canola oil – a mix is fine
OR 130g non-hydrogenated vegan margarine
1/4 cup brown sugar
1 Tbsp black strap molasses – optional
1 tsp vanilla essence
1 1/3 cups flour
1/2 cup almond meal
1 tsp baking powder
1 tsp cinnamon
2 tsp ground ginger
1 tsp mixed spice
2 tsp cocoa
1 cup icing sugar
1 - 2 Tbsp coconut oil
1/4 tsp vanilla essence
2 -3 Tbsp strained beetroot juice/dark plum juice
1 - 2 tsp rose water
About 1/2 cup raspberry jam
Preheat oven to 180ºC. Cream oil/margarine and sugar in a bowl until light and fluffy. Add molasses and vanilla essence and mix to combine. Sift flour, almond meal, baking powder, cinnamon, ginger, mixed spice, and cocoa into the bowl and then mix into combine and make a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes or longer.
On a lightly floured surface roll the dough out to about 4mm thick. Cut out and even amount of shapes or rounds – don’t go too small or intricate with the cutter you want them to be nice and big!
Bake at 180 C for 12 - 15 minutes or until cooked. Leave to cool on a baking tray. Once cooled cover half the biscuits with pink icing and the other half with jam, sandwich them together.
To make the icing, mix all ingredients until smooth and spreadable.