Red Nose Day raspberry cookies
- Good Food team
Save recipe
Makes 14
Easy
Prep: 30 mins
A star rating of 4.5 out of 5.23 ratingsRate
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Raise some money for Comic Relief with these cheeky cookies.
Easily doubled
Easily halved
Freezable (un-iced)
Vegetarian
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Easy biscuits
A star rating of 4 out of 5.244 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 quantity basic biscuit
dough - link in recipe
-
1 tsp cinnamon
-
6 tbsp raspberry
jam
-
6 tbsp icing sugar
sifted
-
icing
to decorate
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Nutrition: per serving
-
kcal295
-
fat15g
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saturates10g
-
carbs39g
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sugars22g
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fibre1g
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protein2g
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salt0.29g
low
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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.
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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.
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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.
Recipe from Good Food magazine, March 2007
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A star rating of 4.5 out of 5.23 ratings
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