These biscuits were originally called German Biscuits; but during the First World War, the name was changed to Belgian Cakes or Empire Cookies in much the same manner as Berlin, Ontario became Kitchener and sauerkraut became liberty cabbage. Even poor old King George felt compelled to change his last name from Saxe-Coburg-Gotha to Windsor.
Here is how to make German Biscuits (original name), Belgian Cakes (Canadian name) or Empire Cookies (British name).
(Makes 24 filled biscuits)
Cream butter and sugar together.
Beat in egg and vanilla. Combine flour and baking powder, gradually
add to butter mixture to form a dough.
|Note: If you have trouble with cookies sometimes going brown on the bottom, try using the "top" oven rack in the middle of the oven with another cookie sheet on the lower rack as a "heat shield" between the element and the actual cookie sheet.|
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This page is dedicated to the
memory of our highly esteemed forebears
Jochem Wessels, the Baker of Beverwyck
— and —
his wife Gertrude Wessels who is held in equally high esteem.
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