The last couple of weeks have been so busy in my household as we all geared up for my daughters school ball. It has been an exciting time and a sad time as well as the realisation hits that soon the nest will be empty. I am not mentally prepared for this at all.
We 
were fortunate to have a wonderful make-up artist and hair guru come in especially to do her hair and make-up. As an extra special thank you I decided to do a plate of cupcakes and Belgium biscuits as a wee thank you to them and so it was the perfect time to test the Edmonds recipe on page 38. I do have a recipe of my own that I use so I was very interested in comparing them.
I think one of the things that puts people off recipes like the Belgium biscuit one is the fact they form a dough and the means rolling out and messy benches and extra cleaning. Well, early on in my cooking life that’s how I felt but the solution I have to this is actually really simple. 
I got myself an inexpensive large flat chopping board big enough for kneading bread or rolling out doughs etc. I only use it for these purposes and as soon as I am done, I give it a quick clean and pop it away – so whenever I want to make biscuits such as these I know I have my clean work surface sitting and waiting. 
Too easy! 🙂
The Edmonds Belgium biscuit recipe is a cream the butter and sugar, add an egg and then dry ingredients to make a firm dough number. The resulting dough is 
quick to assemble and great to work with. The biscuit bases take around 15 minutes to cook. One cooled you slam them together with raspberry jam and ice with the recipe attached to the biscuit recipe.
These biscuits were nice but nothing fantastic. I confess I may have been spoilt by shop made Belgium biscuits that really pack a punch. 
This is a good recipe if you have a craving for Belgium biscuits but I think I will stick with my recipe which has a bit more *Bam!* and tastes even better the next day (If you have any left after the hordes descend) I did end up using my recipe to give to the girls. You can find the recipe here.
So its all a matter of taste. I don’t mind the Edmonds recipe but I prefer mine. Why not give them both a go and let me know your thoughts 🙂
Until next time. Happy cooking! 🙂