Advertisement

  • 200g self-raising flour
  • 100g butter
  • 100g caster sugar
  • 4 tbsp seedless raspberry jam
  • white writing icing
    (or mix together a little icing sugar and water to make a paste)
  • edible eyes
    to decorate

Nutrition: per serving

  • kcal119
  • fat5g
  • saturates3g
  • carbs17g
  • sugars9g
  • fibre0.4g
  • protein2g
  • salt0.21g

Method

  • step 1

    Using your fingertips, rub the flour and butter together until it resembles breadcrumbs. Stir in the sugar, then the egg, using a table knife to bring it together to form a dough. If you need to, knead very briefly to bring the dough together.

  • step 2

    Roll the dough into a cylinder, roughly 15cm long. Wrap in baking paper and chill for 30 mins or longer if preferred.

  • step 3

    Heat the oven to 190C/170C fan/gas mark 5. Cut the roll into 1cm thick slices - it's fine if they're slightly different sizes so no need to be too precise. Arrange on two non-stick baking sheets, leaving plenty of room for them to spread. Using the end of a wooden spoon, make a 1cm wide indentation in each of the cookies – these can be slightly off-centre. Spoon about ½ tsp of jam into each well.

  • step 4

    Bake for 10-12 mins until golden, then leave to firm-up for a few minutes before transferring to a wire rack to cool completely. Once cool, attach the eyes with a little icing.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement