I've never bought Belgian biscuits myself but making my own sounded like fun so here they are. I made mini versions, sandwiched with St Dalfour 100% fruit jam (to contrast the !00% icing sugar topping). A satisfying bite combining the flavours of a spiced biscuit and raspberry jam.

Makes 46 mini biscuits (23 sandwiched biscuits)

125 g butter
1/4 c brown sugar (or coconut sugar)

1 egg

1 3/4 c flour

1 tsp baking powder

1 tsp cocoa

1 tsp ground ginger

1 tsp cinnamon

1 tsp mixed spice (or a mix of nutmeg, allspice, cloves, coriander)

1 Tbsp + 3 Tbsp raspberry jam

1 c icing sugar

few tsp water or lemon juice

1 Tbsp granulated sugar coloured with 1 drop of red food colouring, optional

Melt butter in a large saucepan over low heat. Remove from heat and whisk in sugar and egg. Sift in flour, baking powder, cocoa and spices and mix with a wooden spoon or spatula until a dough forms. Wrap and chill dough in fridge for 30 min.

Preheat oven to 180C. Line 2 baking trays with baking paper.

Roll dough out between 2 sheets of baking paper to 3 mm thick. Use a round cutter to cut out shapes and place on your trays. They don't spread but don't crowd the trays - bake 2 or 3 trays if necessary.

Bake for 8-12 minutes depending on the size of your biscuits. They should be lightly golden on the edge and underneath.

Transfer to a wire rack to cool.

Make icing by mixing icing sugar with 1 Tbsp of jam. Add 1-2 tsp of water or lemon juice if needed to get a spreadable consistency. Add a drop of red food colouring if you want more colour.

Lay your biscuits out with one half upside down. Ice the tops of half the biscuits and sprinkle with coloured sugar if desired. Spread jam on the upside down halves and sandwich together with an iced biscuit.