Red Nose Day raspberry cookies
- Preparation and cooking time
- Prep:
- Easy
- Makes 14
Skip to ingredients
Showing items 1 to 3 of 6
- 1 quantity basic biscuitdough - link in recipe
- 1 tsp cinnamon
- 6 tbsp raspberryjam
- 6 tbsp icing sugarsifted
- icingto decorate
Nutrition: per serving
- kcal295
- fat15g
- saturates10g
- carbs39g
- sugars22g
- fibre1g
- protein2g
- salt0.29glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Make up the basic biscuit dough (click here for the recipe), sifting in the cinnamon when you add the flour. Shape into 2 balls, wrap in cling film and chill for 20-30 mins.
step 2
Roll out the dough on a lightly floured surface, then stamp out 28 biscuits with a 7-8cm wide cutter. Lay these on non-stick baking sheets. Using a 4cm cutter, cut out the ‘noses’ from half the biscuits. Bake for 10-12 mins until pale golden, then lift onto a cooling rack.
step 3
Mix the raspberry jam with the sifted icing sugar. When the biscuits are cool, spoon a little of the jam onto each whole biscuit, then carefully sandwich the other biscuits on top. Serve as they are, or pipe icing, made with a little water, to draw funny faces.
