Belgium Biscuits

The recipe comes from New Zealand's famous Edmonds Cookery Book.

125g butter
75g brown sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
1 egg
225g flour or 125g flour and 125g ground rice
1 teaspoon Edmonds baking powder

Cream butter, sugar and spices together. Add egg and beat. Mix in dry ingredients. Knread on a floured board. Roll out thin, cut into rounds. Bake on greased trays 15 to 20 minutes at 180C. Put together with raspberry jam and ice the top of each biscuit, decorate with a piece of angelica or cherry - or sprinkle with red jelly crystals.