Cinnamon Biscuits or Belgian Biscuits are made using warm spice, sandwiched together with delicious raspberry jam, topped with a simple icing and finished with a sprinkle of raspberry jelly crystals. Cinnamon Biscuits are a perfect morning or afternoon tea treat.
Cinnamon Biscuits Recipe
Makes 34 single biscuits
Ingredients:
125g butter
½ cup caster sugar
1 egg
3 tsp golden syrup
2 cups plain flour
2½ tsp cinnamon
¼ cup raspberry jam
¾ cup icing sugar
10g butter, extra
1 tbsp boiling water
raspberry jelly crystals
Method:
Preheat oven to 180C. Line 2 baking trays with baking paper. Using an electric beater, beat butter and sugar until light and creamy. Add egg and golden syrup. Beat until well combined. Stir in flour and cinnamon. Turn dough onto a lightly floured surface and knead. Form into a round ball, wrap in plastic film and refrigerate for 20 minutes.
Roll out dough between 2 sheets of baking paper until 3mm thick. Using a 6cm round biscuit cutter, cut rounds from dough and place onto baking trays. Bake for 15 minutes or until golden and firm. Cool. When cold, spread jam on half of the biscuits. Top with remaining biscuits.
To make icing, mix icing sugar, butter and boiling water in a bowl. Stir until butter melts and a smooth icing forms. Spoon onto biscuits and sprinkle with jelly crystals.
