Dee was my mums father. Not sure how we managed to reduce Grandad to Dee… but we did and everyone knew him as Dee. Officially his name was Gordon Huia Floyd and, like all grandads, he was special. Anne-Louise, Chris and I all have different memories of why he was so special – there was the lolly jar, the soft drinks, the way he chopped the kindling for his neighbours, helping with the roast at Battery Rd in Napier, 101 dalmations…… and more. From an early age I linked food to people and for Dee it was the Lemon tarts, the Jam tarts and Belguim Biscuits. Crisp, spiced biscuits sandwiched together with raspberry jam and topped with pink icing….. Dee Biscuits…. yum.
A few years ago I discovered this recipe in a muffin book where I was working….and all the memories came back again. To my children and I they are known as Dee Muffins.
- ½ Cup sugar
- 2 Cups self-raising flour
- 1 teaspoons cinnamon
- ¼ teaspoon ground cloves or mixed spice
- 100 grams butter
- 1 egg
- 1 Cup milk
- 1 teaspoon instant coffee
- ½ Cup raspberry jam
- Sift the dry ingredients into a large bowl. I love using Rawleigh’s Spices
- In another container melt butter then add the egg and the milk, in which the coffee has been dissolved.
- Add the liquids to the dry ingredients and fold together without over mixing
- Grease Muffin tins or line with muffin papers
- Half fill with mix (use a small Spring Scoop) then carefully place ½ teaspoon jam in the centre of each.
- Top with remainder of muffin mix (again with the small Spring Scoop) .
- Bake 200ºC for 15 – 20 mins.
- Cool then ice with raspberry icing.
There are also recipes for a slice made with a spiced shortbread dough with a layer of jam in the middle and the pink icing on top – but I personally like these soft muffins. Only make enough for the day you intend to eat them as they really don’t improve at all with storage. I recently made these as ‘Cake Pops’
In 2015 we created the Belgium Biscuit “Gingerbread” House for Christmas
Always loved, never forgotten.