Red Nose Day raspberry cookies

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• sasha

  02 April 2011

  sasha rated and commented on this recipe

  

  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.

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• BakingKing!!!

  17 May 2011

  BakingKing!!! rated and commented on this recipe

  

  just add some buttercream before the jam and it is gorgeous!!!

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• meab22

  20 June 2011

  meab22 rated and commented on this recipe

  

  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!

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• Jaxywaxy

  06 July 2011

  Jaxywaxy rated and commented on this recipe

  

  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.

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• Helen

  15 July 2011

  Helen rated and commented on this recipe

  

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

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• Avani

  18 August 2011

  Avani rated and commented on this recipe

  

  checking on this site

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• Avani

  18 August 2011

  Avani commented on this recipe

  again check

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• JazzyJasmin

  19 September 2011

  JazzyJasmin rated this recipe

  

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• Lucy

  12 November 2011

  Lucy rated and commented on this recipe

  

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

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• mummybake

  28 May 2012

  mummybake rated and commented on this recipe

  

  These are so easy to make and so quick my whole family just loves them. They are so yummy

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• GoldCassette

  16 June 2012

  GoldCassette rated and commented on this recipe

  

  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!

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• Gransrno1

  30 January 2013

  Gransrno1 commented on this recipe

  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!

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• Mzygizmo

  13 March 2013

  Mzygizmo rated and commented on this recipe

  

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

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• Jo's grub

  15 March 2013

  Jo's grub rated and commented on this recipe

  

  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.

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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

Preparation 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, sugar 22g, salt 0.29 g

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