Red Nose Day raspberry cookies

• basic biscuit dough↗1

  dough - link in recipe

• cinnamon↗1 tsp tsp
• raspberry↗6 tbsp tbsp

  jam

• icing sugar↗6 tbsp tbsp

  sifted

• icing↗

  to decorate

Step-by-step instructions

1. 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. 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. 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.