Belgium Biscuits

Ingredients

5.3oz Westgold Unsalted Butter, soft

2.6oz brown sugar

1 egg

7.1oz plain flour

0.9oz cornflour

Pinch of salt

1 tsp cinnamon

2 tsp mixed spice

1 tsp ground ginger

½ tsp baking powder

Filling

½ cup raspberry jam

Icing

3 Tbsp Westgold Unsalted Butter, melted

1 cup icing sugar

1-2 Tbsp milk

½ tsp vanilla

1 tsp freeze-dried raspberry powder

Method

To make the biscuits:

Cream the butter and sugar until light and fluffy. Beat in the egg. Mix in all the remaining ingredients until combined.

Roll out the dough between 2 pieces of baking paper to around 5mm thickness and place in the fridge for 30 minutes until firm.

Preheat the oven to 180°C. Peel off the paper to loosen the dough on both sides and lightly dust with flour.

Cut out heart shapes and place them on a baking paper-lined oven tray. Re-roll the offcuts.

Bake for 12-15 minutes until lightly browned. Set aside to cool.

To finish the biscuits

Join the biscuits together with raspberry jam.

Place the icing sugar, vanilla, and melted butter in a mixing bowl. Whisk in the milk until the icing is spreading consistency.

Pipe the icing onto the top of the hearts and sprinkle with freeze-dried raspberry powder. Set aside to set.