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
Combine flour, brown sugar, baking powder, 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
Roll out the dough on a floured surface (about 2 inches). Cut rectangular-shaped biscuits and place them on greaseproof paper.
Bake for about 20 minutes. The biscuits must be quite golden and crispy. Let cool