{"id":940,"date":"2019-04-02T22:24:12","date_gmt":"2019-04-02T09:24:12","guid":{"rendered":"http:\/\/debskitchen.co.nz\/?p=940"},"modified":"2019-04-02T22:25:29","modified_gmt":"2019-04-02T09:25:29","slug":"auntie-jeans-belgium-biscuits","status":"publish","type":"post","link":"https:\/\/debskitchen.co.nz\/?p=940","title":{"rendered":"Auntie Jean&#8217;s Overnight Belgium Biscuits"},"content":{"rendered":"<p><strong>Auntie Jean&#8217;s Overnight Belgium Biscuits<\/strong><\/p>\n<ul>\n<p>10 Ounces Butter<br \/>\n2 Cups Brown Sugar<br \/>\n2 Eggs<br \/>\n2 Dessertspoons Golden Syrup<br \/>\n1 1\/2 lbs self raising flour<br \/>\n1\/4 teaspoon salt<br \/>\n1 teaspoon each &#8211; Mixed Spice, Ginger, and Cocoa<\/p>\n<p>Icing<\/p>\n<p>75g  Icing Sugar<br \/>\n1\/2 tsp water<br \/>\n1\/4 tsp butter<br \/>\nA few drops of red food colouring<br \/>\n100g raspberry jam<br \/>\nJelly Crystals<\/p>\n<p>Cream butter and sugar, add egg, flour and spices.<br \/>\nForm into bars and leave overnight in fridge.<\/p>\n<p>On a lightly floured work surface, roll dough to a 3 &#8211; 4mm thick sheet. Using a round cutter<\/p>\n<p>Arrange on the baking trays, leaving 1cm space between each circle.<\/p>\n<p>Place trays on the middle shelf of the oven and bake for 12 to 14 minutes or until golden &#038; firm to the touch.<\/p>\n<p>Remove and place on a wire rack to cool.<\/p>\n<p>Icing<br \/>\nCombine Icing Sugar, water, butter and the food colouring together to make the icing. <\/p>\n<p>Once the biscuits are cool enough, pair biscuit rounds and put the raspberry jam in between the rounds &#038; ice the top with the prepared icing.<\/p>\n<p>Sprinkle the jelly crystals onto the centre of the icing before the it sets.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Auntie Jean&#8217;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 &#8211; 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&#8230;<\/p>\n","protected":false},"author":1,"featured_media":941,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-940","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biscuits_and_muffins","wpcat-12-id"],"_links":{"self":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/940","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=940"}],"version-history":[{"count":3,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/940\/revisions"}],"predecessor-version":[{"id":944,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/940\/revisions\/944"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/media\/941"}],"wp:attachment":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}