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Regula Ysewijn

Belgian buns, 19th century

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Preparation info
  • For

    12

    buns
    • Difficulty

      Medium

Appears in
Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet
Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

  • About

These are George Read’s Belgian buns from his 1854 book, The Complete Biscuit and Gingerbread Baker’s Assistant. Unlike modern Belgian buns, these buns are rather like rock cakes.

Ingredients

  • 80 g (2¾ oz) blanched almonds
  • 85 g (3

Method

Preheat your oven to 160°C (320°F) and line a baking tray with baking paper.

Cut the almonds in half with a sharp knife and then in half again. Reserve some of the almonds to decorate the top of the buns.

Rub the butter into the flour, baking powder, sugar and spices wi

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