- 1 quantity basic biscuit dough - link in recipe
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 6 tbsp raspberry jam
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 6 tbsp icing sugar, sifted
- icing, to decorate
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.
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.
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.