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!
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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
Can you freeze Belgian slice
VJ cooks
Absolutely. Freeze in an airtight container for up to three months.
Trace
freeze with or without icing?
VJ cooks
You can absolutely freeze with the icing. If you prefer, freeze uniced.
Nathan
What is mixed spice?
VJ cooks
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
I'm in Australia
VJ cooks
From what I can see, both Masterfoods and Hoyts sell ground mixed spice in the spice section of supermarkets.
Nathan
Oh Awesome!! I'll give it a try today
Vikki Scholes
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
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.