Belgian Buns

• These would be called ciasteczka belgijskie in Polish
• This is a  recipe that was popular in the 19th century in Belgium.
•  The mixture of spices is slightly different than in many Polish or English recipes.

INGREDIENTS

• 80g blanched almonds
• 85g butter
• 225g plain flour
• 1 teaspoon baking powder
• 125g icing sugar
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ teaspoon freshly ground nutmeg
• 2 eggs
• 75g currants
• 40g mixed peel
• Zest of 1 lemon
• (a little milk maybe needed)
• *

• 1egg yolk & 1 tablespoon of milk for egg wash

METHOD

• Pre-heat oven to GM3 – 160°C.
• Line a large baking tray with baking paper.
• Chop the almonds into 4 and keep around 36 pieces back for the tops.
• Mix the flour and baking powder together.
• Rub in the butter until you have breadcrumbs.
• Mix the icing sugar and the spices together.
• Mix the sugar mixture into the flour mixture.
• Mix the currants, almonds, peel and lemon zest together.
• Mix the fruits with the other ingredients.
• Add the eggs, mixing until you have a soft dough.
• (You might have to add a dash of milk – depending on the size of the eggs.)
• With floured hands divide the dough into 12 equal parts.
• Form these into balls.
• Space these out on the baking tray and flatten them slightly.
• Brush the tops with the egg wash.
• Put 3 pieces of almonds on the top of each.
• Bake for 40-45 minutes until golden.
• Leave to cool for a while on the tray before putting them on a wire rack.

Vintage cake plate on a chrome foot.