Ingredients
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
Direction
Heat oven to 180C/fan 160C/gas 4. Make up the Basic biscuit dough, 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.
