A lightly spiced slice filled with raspberry jam and topped with pink icing and jelly crystals, this gluten free Belgian slice is a delicious twist on the classic Belgian biscuit.
Welcome, once again, to the land (New Zealand) where we name baked goods after other countries, which probably have nothing to do with the baked goods in question.
Today, we are talking about Belgian Slice. This is the slice version of Belgian biscuits, which are spiced biscuits sandwiched together with jam and topped with pink icing and raspberry jelly crystals.
There seems to be no consensus on why these are named after Belgium, other than that they may be named after the Belgian Bun, which, you guessed it, also seems to have nothing to do with Belgium. It’s like “Afghan” Biscuits all over again.
Guys, I really don’t know what else to tell you, other than that this gluten free Belgian Slice is delicious, and you should make it and not even worry about what it’s called, or why.
The combination of spices and raspberry is delightful, and it’s worth putting this recipe on your baking-tin-filler list.
This is actually the most tested and tweaked recipe I have shared on this website, I’ve been working on it on and off for over a year.
If you’re interested in the backstory (and the lengths I go to in order to perfect these recipes for y’all!), click the drop-down button below. It’s collapsed for all the folk who don’t care and are just here to make slice 😂
Okay, let’s talk about making this gluten-free Belgian Slice. Here’s what you’ll need:
- Butter – You can use salted or unsalted butter.
- Brown Sugar
- Gluten-Free Flour – I used my homemade gluten free flour blend here, but you can also use a store-bought gluten free plain flour blend. I have also tested the recipe with Edmond’s gluten free plain flour and it worked perfectly.
- Xanthan Gum – This helps stop the slice from crumbling. If you’re using a store-bought flour blend that contains a gum ingredient, you can omit the xanthan gum from the recipe.
- Cinnamon & Mixed Spice – If you prefer a less spiced flavour, you can reduce the amount of spice in the recipe. or play around with other spices. But this is the classic combination.
- Raspberry Jam – While I’m usually more a fan of less-sugary jams and preserves, this recipe works best with a sweeter commercial jam like Craigs, which tend to be thicker and stickier, meaning they won’t soak into the slice as much.
- Icing Sugar
- Raspberry Jelly Crystals – These are sprinkled on top for decoration. You can use any kind of pink/red jelly crystals, but raspberry to match the jam is the traditional choice. Most jelly crystals are gluten free, but as always, make sure you check the packet. Greggs jelly is manufactured on equipment that also processes wheat products, so keep that in mind if you’re avoiding traces. Another great option would be to use crushed freeze-dried raspberries instead.
How to Make Gluten Free Belgian Slice
Start by spraying an 8″ (20cm) square cake pan with oil spray (or rub well with butter) and line it with two criss-crossed strips of baking paper.
Sift together the dry ingredients and give them a mix.
Then beat the butter and brown sugar until creamy (2-3 minutes). Add in the eggs one at a time and beat until combined.
Add in the dry ingredients in 2-3 additions. You may want to stir in the last addition by hand, as the batter may be too stiff for the mixer.
Spread half the batter into the pan. You can eyeball half, or weigh it. Spread the jam over the top of the batter, leaving a 1cm-ish space around the edge. Pop the pan into the freezer for 20-30 minutes or until the jam is firm.
Spoon the remaining batter on top, and gently spread it out evenly. Warming a spatula under hot water will help spread it more easily without disturbing the jam too much.
Bake for 35-40 minutes or until slightly golden on top, and a skewer inserted in the middle comes out mostly clean (it’ll probably have a bit of jam on it).
Leave to cool in the pan.
Once cooled, make the icing by sifting the icing sugar, adding the melted butter and just enough water to make a thick icing. You can add a couple of drops of pink or red food colouring if you like.
Spread the icing over the slice, and sprinkle the top with jelly crystals. Allow the icing to set before cutting the slice into pieces.
Storing the Slice
The Belgian Slice keeps well in an airtight container for 4-5 days. The jam will start to soak into the base, which keeps it moist and makes the flavour even better.
More Gluten Free Slice Recipes
Are you new to gluten-free baking?
Or just need some tips on how to make the most of the recipes on GFKF? Check out my start guide to learn how to bake safely and successfully gluten free.
Allergen safety ✔️ Gluten free flour info ✔️
Accurate measuring ✔️ Tools + Equipment ✔️
Gluten Free Belgian Slice
For the slice
- 280 g gluten free flour
- 2 teaspoons cinnamon
- 2 teaspoons mixed spice
- 1 teaspoon xanthan gum, see notes
- 200 g butter, at room temperature
- 200 g brown sugar
- 2 eggs, at room temperature
- ½ cup raspberry jam
For the icing
- 300 g icing sugar
- 25 g butter, melted
- 2 tablespoons water
- 1-2 drops pink food colouring, optional
- 1 tablespoon raspberry jelly crystals, or crushed freeze dried raspberries
- Prepare an 8" (20cm) square cake pan by spraying with oil spray (or rubbing well with butter) and line with two criss-crossed strips of baking paper.
- Sift together the gluten free flour, cinnamon, mixed spice and xanthan gum, and whisk to combine well.
- With an electric mixer, beat together the butter and brown sugar until creamy (2-3 minutes). Add the eggs one at a time, and beat until combined.
- Add the combined dry ingredients in 2-3 additions. You may want to stir in the last addition by hand, as the mixture may be too stiff for the mixer.
- Spread half of the batter into the prepared cake pan. You can eyeball half, or weigh it.
- Spread the raspberry jam over the surface of the batter, leaving a 1cm-ish space around the edge. Freeze for 30 minutes or until the jam is firm.
- While the slice is freezing, heat oven to 160℃.
- Spoon the remaining batter on top, and gently spread it out evenly. Warming a spatula under hot water will help spread it more easily without disturbing the jam too much.
- Bake for 35-40 minutes or until risen and slightly golden on top, and a skewer inserted in the middle comes out mostly clean (it'll probably have a bit of jam on it). Leave to cool in the pan.
- Once the slice has cooled, make the icing.Sift the icing sugar, then add the melted butter and just enough water to make a thick icing (start with less water and add more if needed). You can add a couple of drops of pink or red food colouring if you like.
- Spread the icing over the slice, and sprinkle the top with jelly crystals. Allow the icing to set before cutting the slice into pieces.
- Store the slice in an airtight container. It will keep well for up to a week.
- Gluten-Free Flour – I used my homemade gluten free flour blend, but you can also use a store-bought gluten free flour blend.
Xanthan Gum – If you’re using a store-bought flour blend that contains a gum ingredient, you can omit the xanthan gum from the recipe.
- Raspberry jam – I prefer a thicker, commercial jam for this recipe, like Craigs.
- You could use crumbled freeze-dried raspberries or sifted freeze-dried raspberry powder to decorate the slice instead of the jelly crystals, if you like.