Red Nose Day raspberry cookies

Red Nose Day raspberry cookies

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(21 ratings)

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Cooking time

Prep: 30 mins

Skill level

Easy

Servings

Makes 14

Raise some money for Comic Relief with these cheeky cookies.

Nutrition and extra info

Additional info

  • Without icing
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
295
protein
2g
carbs
39g
fat
15g
saturates
10g
fibre
1g
sugar
22g
salt
0.29g

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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Method

  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.

Recipe from Good Food magazine, March 2007

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Comments

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jokidsnurse's picture
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Great Biscuits, made them with my 7 and 4 year old for a cake sale at school for Red Nose Day. Not all of them made it to school, the girls thought they were lovely. Really need to chill the dough before rolling out. Watch closely when cooking, they burn very quickly.

mzygizmo's picture
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FANTASTIC!

Made these for my bake sale at work - have gone down a treat and will be making more tonight!

gransrno1's picture

Hi I made these style of biscuits for my Grandchildren coming last Sunday. I used my own tried & tested Empire biscuit recipe to make the biscuits & just used the picture to fashion the end result. I think it's important to stress , when working with biscuit dough, handle as short a time as possible, flour surface & rolling pin & use temperature according to your knowledge of your own oven. My biscuit recipe is 8ozs block butter, 10ozs plain flour, 2ozs cornflour, 2ozs caster sugar & 2ozs icing sugar. Cream sugars & butter until pale & fluffy, add sifted flours gradually. Roll out on a floured board or work surface. Cut biscuits to desired size & place on lightly oiled trays. Bake at 160C fan oven for 15 mins or until golden. Allow to cool slightly then place on cooling rack. Always turn out crisp & buttery! Simple!

ailiemarks's picture
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The hint of cinnamon makes these delicious - everyone loved these biscuits. I'd err on the side of rolling them out a bit thinner, or they can be a bit too biscuity otherwise!

emily-jothomas's picture
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These are so easy to make and so quick my whole family just loves them. They are so yummy

lucymw's picture
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lovely texture - had to cook them for slightly longer in my mams fan oven, but went down a treat with my family!

avchan's picture
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again check

avchan's picture
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checking on this site

sunidai's picture
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i made these for my last drama production and every one loved them definalty a biscuit for sharing.

jaxywaxy's picture
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We love these biscuits! My kids ask for them again and again! The mixture softens very quickly even after being refrigerated for over an hour so I use plenty of flour on the worktop and rolling pin to stop the mixture sticking.

meab22's picture
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It worked... but the dough was very hard to handle.. super buttery biscuits which made the dough very sticky even after 1 hour of refrigeration!

bakingking's picture
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just add some buttercream before the jam and it is gorgeous!!!

sasha25vj's picture
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Fantastic! Made it for Comic relief bake sale at work. The actual cookie dough was a bit too soft to work with and I struggled it with but otherwise the end result after adding more flour was lovely.

emmaclaireshaw's picture

These are delicious!! They also helped raise lots of money for Comic Relief!
You definitely need to add more flour as the dough did keep sticking to the rolling pin. I also found that they tasted great when they were a bit thinner. (Take care not to over cook though if they are quite thin). Definitely going to make these again!

jbowers's picture
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Lovely biscuits. Made them with my 9 yr old daughter with extra ones decorated like party rings. Really easy. Important to chill the dough for 20 mins and needed small amount of flour on rolling pin to roll last bits of dough. Will make again soon.

mintchocchip's picture
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Chilled the dough in the fridge for two hours and it was still so sticky - had to add soooo much extra flour ... there must be a mistake in the quantities somewhere?? However, sure they will go down well for Comic Relief tomorrow!

splogger's picture
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I also made a batch with vanilla essence instead of cinnamon and strawberry jam instead of raspberry. Mmmmm mmmmmm :)

splogger's picture
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Have just made these with my 4 year old daughter and 3 year old son, they're great! So easy to make, although did require more flour for rolling to prevent sticking to the rolling pin. I made the biscuits quite thin which has worked really well. Will definately make again...... probably quite soon in fact, as this batch is disappearing fast!

holliewebb's picture
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these are fantastic! i had to put extra flour in at the end to make it easier to roll out but i love them! i haven't got any cutters, i used a wine glass for the outside and the end of a spatula for the inside :) i also put a bit of ginger powder in the mixture. i found making them thinner worked best too.

gillstevenson's picture

I make this recipe using lemon curd and dusting icing sugar on the rings for 'fried egg biscuits' at Easter. They've been a family favourite since I was a child!

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