We’ve dedicated this delicious recipe to the memory of Louise Perkins.

Sweet Louise was established by Scott Perkins and named after his wife Louise Perkins, who passed away in 2004 after living for ten years with incurable breast cancer.

Louise lived with absolute positivity and went about life with cancer as a small part of living rather than as a main focus of her life – inspiring the work of Sweet Louise.

Louise’s love of Belgian Biscuits began when her Aunty May made them for her. “Sweet with spice and share with someone nice” is what her friends imagine Louise would say about these delightful treats. When Louise and her friends would go out for lunch, she would always sneak one for last. It;s the stylish blend of brown and pink with the twist of red that makes them look so good.

We are sure Louise would approve. Enjoy!

Ingredients

Louise's Belgium Biscuits

BISCUITS

250g butter, softened

1½ cups soft brown sugar, well packed

1 egg

2¾ cups plain flour

3 tsp baking powder

2½ tsp mixed spice

1½ tsp ground cinnamon

½ tsp ground nutmeg

RASPBERRY JAM

500g frozen raspberries

500g caster sugar

ICING

1 cup icing sugar1 tsp butter, melted

1 tbsp milk

Add pink or red food colouring if desired

 

METHOD

BISCUITS

Preheat oven to 180°C. Line 2-3 baking trays with baking paper.

Cream the butter and sugar in a cake mixer until well creamed. Add the egg and mix well.

Sift the flour, baking powder and spices together and using a spatula, mix into the butter mixture until it all comes together to form a dough. Divide the dough in half. Wrap individually in plastic wrap and refrigerate for 30 minutes or until firm.

Roll each half of the dough between two sheets of baking paper to about 5mm in thickness. Using a 5-6cm fluted cookie cutter, cut out the biscuits and place on the baking trays. Repeat with all the remaining dough. Bake for 10-15 minutes or until lightly browned. Leave to cool on the tray before transferring to a wire rack to cool.

Spread half the biscuits with the raspberry jam and sandwich together with the other half.

ICING

For the icing, sift the icing sugar into a bowl then add the butter and milk and mix until combined. Add a touch of pink or red colouring to get the desired colour. If too stiff, add a little more milk. Ice each biscuit and sprinkle with the coloured sugar or raspberry jelly crystals. These biscuits are also delicious just on their own.

RASPBERRY JAM TO SANDWICH

Homemade has the best flavour and is very easy to make. Put the frozen raspberries in a saucepan and gently bring to the boil. Add the caster sugar and boil for 20 minutes. Cool.