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1. Heat oven to 180C/fan 160C/gas 4. Make up the Basic biscuit dough, sifting in the cinnamon when you add the flour. Shape into 2 balls, wrap in cling film and chill for 20-30 mins.
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.
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.

Per serving

295 kcalories, protein 2g, carbohydrate 39g, fat 15 g, saturated fat 10g, fibre 1g, salt 0.29 g

http://www.bbcgoodfood.com/recipes/3467/

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Ingredients

• 1 quantity Basic biscuit dough See 'Goes well with' below
• 1 tsp cinnamon
• 6 tbsp raspberry jam
• 6 tbsp icing sugar , sifted
• icing , to decorate

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Difficulty and servings

Makes 14

Preperation and cooking times

Prep 30 mins

Vegetarian

Without icing

Ingredients

• 1 quantity Basic biscuit dough See 'Goes well with' below
• 1 tsp cinnamon
• 6 tbsp raspberry jam
• 6 tbsp icing sugar , sifted
• icing , to decorate

Per serving

295 kcalories, protein 2g, carbohydrate 39g, fat 15 g, saturated fat 10g, fibre 1g, salt 0.29 g

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