Belgian brown sugar biscuits

By • February 10, 2013 9 Comments

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Belgian brown sugar biscuits

Author Notes: I love these biscuits with milk or coffee.These are called "Bastogne" in Belgium and can be bought in stores but I try to make myself. The best sugar to use is "Cassonade", a blonde (light) or ambréé sugar that is very hard to find outside Northern France and Belgium. You can substitue it with brown sugar for approximately the same taste.MarieGlobetrotter


Serves 20-25

  • 2 1/2 cups flour
  • 1 1/4 cups brown sugar
  • 3 teaspoons cinnamon powder
  • 1/2 teaspoon nutmeg
  • 7 tablespoons butter
  • 1 egg
  • 1 packet vanilla sugar
  • 1 pinch of salt
  1. Preheat the oven on 350F
  2. Combine flour, brown sugar, vanilla sugar, cinnamon, nutmeg, baking powder and salt. Melt the butter and add to the flour mixture. Combine well Now add the egg and stir together. If the dough is to dry, add a few tablespoons of milk. Form a ball with the dough and set in the fridge for about 30 min to an hour
  3. Roll out the dough on a floured surface (about 2 inches). Cut rectangular-shaped biscuits and place them on greaseproof paper.
  4. Bake for about 20 minutes. The biscuits must be quite golden and crispy. Let cool

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