Dee was my mums father. Not sure how we managed to reduce Grandad to Dee… but we did and everyone knew him as Dee. 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.
This is a recipe from my old Edmonds Cookery Book (17th Edition, 1980) and has the option of either using Plain flour or half Plain flour and half Rice flour. I love the texture that you get when using the rice flour in this mix.
- 125 grams Butter, softened
- 75 grams Brown Sugar
- 1 egg
- 225 grams flour (or 125 grams each of flour & rice flour)
- 1 teaspoon Cinnamon
- 1 teaspoon Mixed Spice
- 1 teaspoon Ground Ginger
- 1 teaspoon Cocoa
- 1 teaspoon Baking Powder
- Raspberry jam
- Pink Icing
- Preheat the oven to 180C.
- Cream the softened butter and sugar until very pale,
- Beat in the egg – mix well.
- Add the sifted dry ingredients and combine to form a smooth dough.
- Roll out dough, dust surface with a bit of flour as it can be sticky.
- Cut the dough into circles, or desired shapes.
- Put onto greased trays or trays lined with baking paper.
- Bake for 10-12 minutes.
- When cool sandwich together with raspberry jam and ice with pink icing.
Good quality spices greatly enhance this recipe – I happily use and proudly distribute Rawleighs Spices.
On Christmas Day 2015, Dianne and I used this recipe, with an extra teaspoon of ginger, to make our Gingerbread House.