Red Nose Day raspberry cookies

Red Nose Day raspberry cookies

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(23 ratings)

Prep: 30 mins


Makes 14

Raise some money for Comic Relief with these cheeky cookies.

Nutrition and extra info

  • un-iced
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal295
  • fat15g
  • saturates10g
  • carbs39g
  • sugars22g
  • fibre1g
  • protein2g
  • salt0.29g
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  • 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


  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.

  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.

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Comments, questions and tips

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19th Feb, 2017
I made these with my eight year old today- very successfully entertained her and enjoyed by all at tea time. We used about 7 desert (rather than table) spoons of jam and icing sugar and that made more than enough filling. Took much longer than 35 mins, but she made 21 biscuits and spent a long time decorating. We used the ready made tubes of decorating icing rather than making our own, just because I had them in the cupboard.
15th Mar, 2013
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.
13th Mar, 2013
FANTASTIC! Made these for my bake sale at work - have gone down a treat and will be making more tonight!
30th Jan, 2013
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!
16th Jun, 2012
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!
28th May, 2012
These are so easy to make and so quick my whole family just loves them. They are so yummy
12th Nov, 2011
lovely texture - had to cook them for slightly longer in my mams fan oven, but went down a treat with my family!
18th Aug, 2011
again check
18th Aug, 2011
checking on this site
15th Jul, 2011
i made these for my last drama production and every one loved them definalty a biscuit for sharing.


15th Jul, 2013
Where is the rest of the recipe? It only states 1 quantity of basic biscuit dough but does not give the details of that anywhere. Please can you also add in the alternatives that were included in the original magazine article, coconut and jam where particularly spectacular. thank you
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