The BBC Good Food logo
Red Nose Day raspberry cookies

Red Nose Day raspberry cookies

By
A star rating of 4.5 out of 5.23 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
  • Easy
  • Makes 14

Raise some money for Comic Relief with these cheeky cookies.

  • Easily doubled
  • Easily halved
  • Freezable (un-iced)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal295
fat15g
saturates10g
carbs39g
sugars22g
fibre1g
protein2g
low insalt0.29g
Advertisement

Ingredients

  • 1 quantity basic biscuit dough - link in recipe
  • 1 tsp cinnamon
  • 6 tbsp raspberry jam
  • 6 tbsp icing sugar , sifted
  • icing , to decorate

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.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, March 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.23 ratings
Advertisement
Advertisement
Advertisement

Sponsored content