Red Nose Day raspberry cookies
Ingredients
- Step 1 1 quantity basic biscuit dough - link in recipe
- Step 2 1 tsp cinnamon
- Step 3 6 tbsp raspberry jam
- Step 4 6 tbsp icing sugar , sifted
- Step 5 icing , to decorate
Calories: 295
Carbohydrate: 39 g
Protein: 2 g
Fat: 15 g
Cook time: 42 minutes
Prep time: minutes
Total time: 42 minutes
Servings: 14
TAGS
Afternoon tea
Buffet
Snack
Treat
British
Baking
Beginner
Biscuit
Biscuit
Comic relief
Cookie
Cookie
Good Food
Kids cooking
Make Ahead
raspberry
raspberry
Red nose day
Directions
- 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.