Belgium Biscuits Recipes

BELGIAN IRON COOKIES

Steps:

• Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.
• Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You'll wind up with a BIG mixing bowl of dough.
• Refrigerate dough overnight.
• Have plenty of people to help with the cooking. Lightly grease and heat the empty cookie iron over a gas burner. Start with a tablespoon and a half of dough rolled into a little "cigar" shape and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp.
• This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's. The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle "irons". Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop. We put them in tins and store till next Christmas, eating last year's cookies.

FRENCH COOKIES (BELGI GALETTES)

Steps:

• In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
• Preheat the galette iron.
• Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

BELGIUM BISCUITS

Steps:

• Cream the butter and sugar, add the egg and syrup, then the dry ingredients.
• Roll and cut in the usual way.
• Bake on a greased tray for 15-20 minutes in a moderate oven[350 F/180 C].

SPECULOOS (BELGIAN SPICE COOKIES)

Steps:

• Preheat oven to 350°F.
• Sift together flour, spices, baking soda, baking powder and salt.
• In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
• Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
• Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
• Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
• Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
• Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

BELGIAN CHOCOLATE BISCUITS

Steps:

• Preheat the oven to 190oC/Gas mark 5 and grease a baking tray.
• Cream together the margarine and the sugar until light and fluffy. Stir in the flour and the cocoa to form a dough like ball, then add the vanilla essence.
• Roll the mixture into marble sized balls and place on the baking tray before flattening with a cold fork. Then place in the oven to bake for about 9 minutes.
• When they are removed from the oven leave them on the tray for roughly 5 minutes before placing on a cooling rack.
• Optional: for the filling you mix the butter and the sugar then add the rest of ingredients. When the biscuits have cooled you can use this to sandwich them.

BELGIAN CHOCOLATE COOKIES!!!!!

Steps:

• preheat the oven to 180 degrees/350 f/gas mark 4. grease 1 or 2 baking sheets.
• cream the butter and sugar together in a bowl untill pale and fluffy,then beat in the egg. Stir in the flour,cocoa powder and chocolate chips,mixing to form a dough.
• Roll out the dough on a sheet of non-stick baking paper , then cut the dough into 20 rectangles on prepared baking sheets. Bake in oven for about 15 minutes or untill firm. Transfer to a cooling rack.
• spread 2 good spoonfulls of sofened ice cream on a cookie and put another cookie on top and squish them together. do this with every cookie then they are ready to eat. you can wrap them up in foil andstore them in the freezer for 2 weeks at the most.