Belgian biscuits
16th October 2010

Belgian biscuits

By Emma Photography by Emma

There are times when blogging about a certain recipe that I feel at a complete loss for words.  This is one of those times.  I have sat down in front of my computer numerous times now quite confident that words will begin to flow and that I will be able to share with you, the reader, an interesting anecdote or story about these pretty, pink, heart-shaped biscuits. Alas, this is not so and time is no longer a luxury afforded to this introduction.  Fortunately enough however I do make one association with Belgian biscuits and that is that they are a favourite of my good friend Marty.  So Marty, I hope you are reading these words as this recipe is for you.


  • Biscuits
  • 1 ½ cups brown sugar
  • 250g butter, softened
  • 1 egg
  • 1 ½ tsp cinnamon
  • 1 ½ mixed spice
  • 2 tsp ginger
  • 2 ¾ cups flour
  • 2 tsp baking powder
  • 1 tbsp cocoa
  • Raspberry jam
  • Icing
  • 1 cup icing sugar
  • 1 tbsp milk
  • 1 tbsp butter, melted
  • Ingredients
  • Pink sugar crystals
  • ¼ cup white sugar
  • Red food colouring


  • Biscuits
  • 1. Process butter, sugar and eggs until well combined. Add spices, flour, cocoa and baking powder and pulse until combined and mixture comes together to form a dough.
  • 2. Divide dough in two, wrap in cling film and refrigerate for 30 minutes.
  • 3. Preheat the oven to 180°C on bake and line 2 baking trays.
  • 4. Roll the dough out to a thickness of 5mm and cut out shapes using a cookie cutter. Place carefully on the baking trays and bake for 8 – 10 minutes or until very lightly golden (you don’t want them to brown). Remove from the oven and cool on a wire rack.
  • Icing
  • 1. Sift the icing sugar into a bowl and whisk in the milk and melted butter until you achieve a consistency which is spreadable but which will not drip off the biscuits. If it is not runny enough add more milk, drop by drop.
  • Pink sugar crystals
  • 1. Place the sugar into a ziplock bag and add a few drops of red food colouring. Seal the bag and shake, working the red evenly through the sugar crystals.
  • To assemble
  • 1. Take a biscuit and spread the underside with raspberry jam then sandwich another biscuit on the top. Spread the tops of the sandwiched biscuits with icing and then sprinkle with the pink sugar crystals. I sifted the sugar over the biscuits once I had sandwiched them altogether, it gives a more even finish.


      1. Hello Emma! Thanks for letting me a comment on my blog as it makes me discovers yours! (and well, I understand that it’s a collaborative blog: so congrats to all!) I like the pictures a lot and I will definitely come back. Enjoy the recipe of the cannelés: it has been voted 2nd best one of Montreal (after a renowned pastry shop) by a bunch of foodies! ;-)

      2. Calandra

        loving your receipes and photos all the way from London Business School- well done!

      3. Emma

        Hi Cristelle!
        Thanks for your message. I am glad that you like our blog and that you understood my french well enough to find your way to our site! =)
        I am hoping that I will be able to find a canneles mould here in NZ somewhere so I can bake your delicious treats – fingers crossed!

      4. Emma

        Hi Calandra,
        Thanks for reading our blog all the way from the London Business School – we are flattered! =) Please don’t forget to spread the Our Kitchen word!

      5. These are incredibly beautiful, filled with flavors I love. Sometimes the simplest things are the best.



      6. livelybrowsers

        Thanks for good stuff

      7. Emma

        Thanks Heather! You are right that sometimes the simplest things are the best!
        Happy cooking!

      8. roclafamilia

        Helpful blog, bookmarked the website with hopes to read more!

      9. Heidi

        Hi, use the biscuits (without the jam and the icing) to make a tiramisu! We love it in Belgium!

      10. Emma

        Hi Heidi,
        Thanks for your message and a new way of using Belgian biscuits! It sounds delicious!
        Happy baking!

      11. Katherine

        Hi Emma,
        Thanks for the great recipe. However I have a question.
        What do we do with the cocoa? Nowhere in the instructions does it say to add the cocoa.

      12. Emma

        Hi Katherine,
        Thanks for your message, and for pointing out that I’d omitted to detail where the cocoa is used. Simply sift it in with the flour and spices.
        Let me know how you go with them.
        Happy Baking!

      13. kathy

        it was fun baking them and very yum to!! :)

      14. Emma

        Hi Kathy!
        I am glad that you enjoyed baking and eating these sweet treats!

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