Auntie Jean’s Overnight Belgium Biscuits
10 Ounces Butter
2 Cups Brown Sugar
2 Eggs
2 Dessertspoons Golden Syrup
1 1/2 lbs self raising flour
1/4 teaspoon salt
1 teaspoon each – Mixed Spice, Ginger, and Cocoa
Icing
75g Icing Sugar
1/2 tsp water
1/4 tsp butter
A few drops of red food colouring
100g raspberry jam
Jelly Crystals
Cream butter and sugar, add egg, flour and spices.
Form into bars and leave overnight in fridge.
On a lightly floured work surface, roll dough to a 3 – 4mm thick sheet. Using a round cutter
Arrange on the baking trays, leaving 1cm space between each circle.
Place trays on the middle shelf of the oven and bake for 12 to 14 minutes or until golden & firm to the touch.
Remove and place on a wire rack to cool.
Icing
Combine Icing Sugar, water, butter and the food colouring together to make the icing.
Once the biscuits are cool enough, pair biscuit rounds and put the raspberry jam in between the rounds & ice the top with the prepared icing.
Sprinkle the jelly crystals onto the centre of the icing before the it sets.
