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.


  • 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


  • 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.

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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