Belgian Biscuits

Preheat oven to 180°C bake. Line two large baking trays with baking paper. Cream butter and Chelsea Soft Brown Sugar together, then beat in the egg. Add all the dry ingredients to the butter mixture and, using a spoon, mix until well combined. Roll dough out on a lightly floured surface to about 5mm thick. Use a 4-5cm round cookie cutter to cut out circles (make sure you have an even number!). Carefully transfer to prepared trays. Bake for 12 minutes, until browned. Leave on trays for a couple of minutes, then transfer to a wire rack to cool completely. Icing & Filling Place icing sugar in a medium bowl. Add water a little at a time, until you form a spreadable icing. Tint with pink food colouring, if desired. Spread icing on top of half of the cooled biscuits. You can decorate with sprinkles or jelly crystals if you like. Leave to set. Sandwich biscuits (un-iced on the bottom, iced on top) together with jam.