Roll & Cut Biscuits

belgian biscuits

Belgian biscuits are a New Zealand classic, which seems rather incongruous given that they are named for a totally different country, very far removed from this one. The finishing flourish is to sprinkle raspberry jelly crystals on the top. Very European, non? I have always loved these; objectively they do look a bit quaint and gaudy but I’ve always preferred to see them as being lovely and sparkly and magical because they remind me of Christmas. Like most nostalgic things, they have a certain absurd charm about them.

Belgian Spice Biscuits



  • 1 Tbsp Cinnamon, ground
  • 1 tsp Mixed spice
  • 1 tsp Ginger, ground
  • Raspberry jam


  • 1/2 C Icing sugar
  • Warm water
  • Store-bought raspberry jelly crystals


  • Make the Basic Roll & Cut Biscuit Dough, using all-butter and all-brown sugar.
  • Add the spice mix with the egg and vanilla, after you have creamed your butter and sugar.
  • Once your biscuits have cooled after being baked, sandwich them together with raspberry jam.
  • Make a basic white icing by mixing icing sugar with a small amount of warm water, adding a little bit at a time until you have a runny paste that you can pipe or swirl with a knife. This type of simple icing makes a smooth, glossy coating as it settles out and hardens. You can make it with warmed milk or cream instead of water for a richer flavour, or add flavourings such as lemon juice or essences.
  • Sprinkle raspberry jelly crystals over the icing once you have piped or swirled it onto your biscuits and it is still soft; it will stick to the icing.

Speculoos Spice Mix

Use this mix to make a classic Dutch speculoos-style biscuit. Just add it to your basic roll & cut mixture when you add the egg, and leave out the vanilla.


  • 2 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Ginger, ground
  • 1/2 tsp Cardamom, ground
  • 1/4 tsp White pepper, ground


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