Belgian biscuits, also called Belgium biscuits, are thought to have originated in Germany but are most popular in British Commonwealth countries, particularly New Zealand. Traditionally, they consist of two spiced cookies sandwiched together with raspberry jam, topped with pink icing, and sprinkled with sugar. For this spin, we added a splash of rum extract to both the biscuits and the cherry preserves filling, making these biscuits particularly bright and merry.
Cherry Belgian Biscuits
Makes about 25 sandwich cookies
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- â…” cup (147 grams) firmly packed dark brown sugar
- 2 large eggs (100 grams), room temperature
- 3 teaspoons (12 grams) rum extract, divided
- 2½ cups (313 grams) all-purpose flour
- 1 tablespoon (6 grams) ground cinnamon
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (4 grams) ground ginger
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ teaspoon (1.5 grams) ground cardamom
- ¼ teaspoon ground cloves
- 1¼ cups (150 grams) confectioners’ sugar
- 2 tablespoons (30 grams) tart cherry concentrate*
- Pink sparkling sugar (optional)
- 1 cup (320 grams) cherry preserves
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons (8 grams) rum extract.
- In a medium bowl, whisk together flour, cinnamon, baking powder, ginger, salt, cardamom, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating until dough begins to clump together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2½-inch fluted round cutter, cut dough, rerolling scraps as needed, and place 1 inch apart on prepared pans.
- Bake, one batch at a time, until tops are dry and edges are lightly golden brown, 10 to 12 minutes. Let cool slightly on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
- In a small bowl, whisk together confectioners’ sugar and cherry concentrate until smooth. Dip tops of half of cookies in glaze. Sprinkle with sparkling sugar (if using). Refrigerate until firm, about 10 minutes.
- In a small bowl, combine preserves and remaining 1 teaspoon (4 grams) rum extract. Spoon ¾ teaspoon (12 grams) preserves mixture onto flat side of remaining cookies. Place glazed cookies, flat side down, on top of preserves mixture. Refrigerate in an airtight container until ready to serve.
Notes
*We used Tart Is Smart Tart Cherry Concentrate, found in the fruit juice aisle of the grocery store or online.
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