This Belgian Slice is a twist on the classic biscuit recipe. A spiced melt and mix base, topped with pink raspberry icing.
This yummy Belgian Slice is a great afternoon pick-me up or the perfect treat to take along to coffee with a group of friends! It has a simple melt and mix baked base so it is super fast to make.
How to make my Belgian slice:
To start off mix the melted butter, sugar and golden syrup together then add the dry ingredients and mix until combined. Pour into a lined baking tray and bake for 20 minutes.
While the slice is baking, whisk the jelly crystals and boiling water together. Then add the jam, sift in the icing sugar and stir all the ingredients together to combine. It comes out the most beautiful pink colour.
Ice the base while still warm then sprinkle over extra jelly crystals. Put slice into the fridge until the icing has set, then slice with a large sharp knife.
When it comes to kiwi classics, I have a lot of recipes up my sleeve! Other super popular recipes include my Chocolate Weetbix Slice, ANZAC Biscuits, Berry Pavlova, Rice Bubble Slice and Lolly Cake! A great roundup can be found here in my Classic Kiwi Party Food post.
Common questions about Belgian Slice:
What size tin should I use? My tin is 27 x 18cm.
How long will this slice keep for? This slice can be kept for up to 4 days in an airtight container in the pantry, making it a convenient make ahead treat!
Pin this post to your Slices board on Pinterest and save it for later
[social_warfare buttons="facebook, pinterest"]
MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT!
Belgian Slice
A spiced, melt-and-mix base topped with tasty raspberry icing.
Ingredients
- 175g butter, melted (6oz)
- ½ cup brown sugar
- 3 Tbsp golden syrup
- 1 egg, beaten
- 1½ cups plain flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 3 tsp mixed spice
Icing
- 3 Tbsp raspberry jelly crystals
- 2 Tbsp boiling water
- 3 Tbsp raspberry jam
- 2 cups icing sugar
Instructions
- Preheat oven to 170°C fan bake.
- In a large bowl whisk together melted butter, brown sugar and golden syrup. Add the egg and mix again.
- Sift in flour, baking powder, cinnamon and mixed spice. Fold through all of the ingredients and mix well to combine.
- Pour mixture into a lined baking tray and bake in the oven for 20 minutes
- To make the icing: Add 2 tablespoons of jelly crystals to a bowl then add the boiling water and whisk together. Add the raspberry jam and whisk again.
- Sift in icing sugar and stir all of the ingredients together to combine.
- Ice the base while still warm then sprinkle over 1 tablespoon of jelly crystals.
- Put slice into the fridge until the icing has set then slice with a large sharp knife. Store in an airtight container in the pantry for up to 4 days.
Notes
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 112mgCarbohydrates: 37gFiber: 1gSugar: 24gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Carolyn Kennedy says
Can you freeze Belgian slice
VJ cooks says
Absolutely. Freeze in an airtight container for up to three months.
Trace says
freeze with or without icing?
VJ cooks says
You can absolutely freeze with the icing. If you prefer, freeze uniced.
Christine Mckay says
Icing turned into rubbery mess. So disheartened as I used the last of my homemade jam. Was it because I used aeroplane jelly
VJ cooks says
What is aeroplane jelly?
Nathan says
What is mixed spice?
VJ cooks says
Ground mixed spice is a combination of ground Coriander (35%), Cinnamon (19%), Pimento, Ginger (14%), Cassia, Nutmeg and Cloves. Are you in New Zealand? It's in most supermarkets here.
Nathan says
I'm in Australia
VJ cooks says
From what I can see, both Masterfoods and Hoyts sell ground mixed spice in the spice section of supermarkets.
Nathan says
Oh Awesome!! I'll give it a try today
Vikki Scholes says
How long does it take for the icing to set in the fridge? I made it today & it's awesome but the icing is still a bit soft..
Will it set so it can go into a container without sticking to the bottom layer or do you use baking paper to separate it...
Thanks.
Vikki
VJ cooks says
Mine sets within an hour or two and is firm enough to stack without sticking. That quantity of water shouldn't make it too wet. If you accidentally add too much water you can always add extra icing sugar to thicken it up.
Rose says
Can you omit the mixed spice? I thought I had some in the cupboard.
Vanya Insull says
You can, but as it is quite a key ingredient to the unique flavour of Belgian slice, it won't taste the same.
Lizette says
Hi
I don't have a fan bake oven what temperature would you suggest
VJ cooks says
Hi Lizette, the general rule is to add 20 degrees. Therefore 190 degrees in a conventional oven should do the trick, just be sure to keep an eye on it.
Carolyn says
It doesn't take long to make does it? very smart indeed
Carolyn says
Hi Vanya
I have just made your Belgian Slice and the base tastes just like a good bakery one does and as for the icing, it's so lovely the way you mix the jam into it. Instead of plain cinnamon I used cassia and it's beautiful, I think that's what makes the base so rich tasting, you know how you can bite into a similar biscuit and it's not very rich tasting, well I think cassia makes all the difference. It's available at Bin Inn.
Tara says
Hey VJ,
With the cost of butter at the moment, I’m wondering if I could use anything else? Marge, oil etc.?
Thank you 🙂
VJ cooks says
I haven't tried it with anything other than butter sorry! It would probably work with marge but it would also alter the taste.
TL says
I've just made with Marge and it's all good 🙂
TL says
I have just made this via Everyday Favourites and it tastes amazing. I'm just wondering though, the picture in the book looks more like a hard, solid slice base, but the above recipe, and how it has turned out is more cakey. How do you get the hard slice base?
VJ cooks says
Hey there, the bigger the tin, the thinner the slice will be and the harder it will go. For my website post the, tin was 27 x 18cm. To make it thinner, use a bigger tin.
Carolyn says
I have made this a lot recently and I had some left over lemon icing from another cake I'd made so I used it to ice this slice instead of the usual and it was so lovely, yum.