Name: Belgian buns, 19th century
Yield: For 12 buns
Cuisine: Belgium
Ingredients: 85 g (3 oz) butter; 80 g (2¾ oz) blanched almonds; 1 tsp baking powder; 225 g (8 oz) plain (all-purpose) flour; zest of ½ lemon, grated; 1 egg yolk + 1 tbsp milk, for egg wash; 40 g (1½ oz) candied citrus peel; 75 g (2½ oz) currants; 1 egg; ½ tsp ground nutmeg; ¼ tsp ground cloves; ¼ tsp ground ginger; 125 g (4½ oz) icing (confectioners’) sugar

Preparation info

For
12
buns

Difficulty
Medium

Appears in

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.