Classic Belgian Biscuits

Beat the sugar and butter at a medium speed using a hand mixer or a stand mixer. Continue beating until light and fluffy. Add the egg and mix until well combined.

Add the mixed spice, cinnamon, baking powder and a third of the of flour to the sugar and butter mixture and beat until combined. Fold in the remaining flour until the ingredients just come together. Wrap the biscuit dough in some glad wrap and place in the fridge for 30 minutes.

5 minutes before the biscuit dough is ready, preheat the oven to 180C (355F). Line 2 baking trays with baking paper.

Flour a clean surface and flour your rolling pin. Place the dough on the floured surface and roll out until you a sheet of dough around 3-4mm thick. Using a circular crinkle cookie cutter, cut out the cookies. Gather the remaining scrap dough and roll out the dough again, ensuring you flour the surface and the rolling pin. Continue cutting and rerolling until you have cut out all the cookies from the dough. You should have around 38-40 cookie cutouts.

Place the cookies on the lined baking tray, leaving a 2cm gap between each cookie. Bake for around 10 minutes or until the edges start to brown slightly. Let the cookies cool slightly before transferring to a cooling rack.

Place the white sugar in a small bowl and add one drop of pink/red food colouring. (I used pink) Mix the sugar around using a teaspoon until all of the sugar turns pink and no clumps of food colouring remain.

Place the icing sugar, milk, vanilla extract, and salt into a medium sized bowl and whisk until well combined. If it is too stiff, add just a little bit more milk. If it is too watery, add more icing sugar. You need a spreadable and slightly thick consistency.

Place raspberry jam, around 1/2 teaspoon, on the bottom side of one biscuit. Place another biscuit, bottom side, on the raspberry jam so that you are sandwiching the biscuit with the jam in the middle. Spread a thin layer of icing over the top of the biscuit. Sandwich each cookie and ice each cookie before sprinkling the sugar on top.

Place the cookies in an airtight container and keep at room temperature for up to 3 days or place in the fridge for up to a week.