Make Tilly's gluten-free Red Nose Day biscuits
Get ready for Red Nose Day with these yummy and easy to make biscuits, from Junior Bake Off winner, Tilly.
- 250g butter
- 140g caster sugar
- 1 egg yolk
- 2tsp vanilla extract
- 1tsp cinnamon
- 300g plain flour or gluten-free flour
- 1tsp xanthan gum (if using gluten-free flour)
- 6tbsp raspberry jam
- 2tbsp icing sugar
- Icing to decorate
Tilly's recipe is for gluten-free biscuits, as she has Coeliac's disease, which means that she can't eat food containing gluten.
This gluten-free recipe is incredibly delicious, but if you can consume gluten, feel free to use regular flour.
Red Nose Day biscuits recipe
Step 1
With the help of a grown-up, preheat your oven to 180 degrees. Then line a baking tray with parchment paper to use later.
Step 2
Start by mixing the butter and sugar together in a bowl. Once well combined, add the egg yolk and vanilla extract, continue mixing until smooth.
Step 3
Next, sift the flour and cinnamon into the mixture and stir until it begins to form a dough - you might need to use your hands for this part. Then, chill your dough in the fridge for 20-30 minutes.
Step 4
Once chilled, flour your surface and roll out the dough so that it's 1 cm thick. Cut out your biscuits using a cutter and lay them on the baking tray. With the help of a grown-up, put the biscuits into the oven to bake for 10-12 minutes until pale golden.
Step 5
Now mix the raspberry jam with the icing sugar until combined. Once the biscuits have cooled, spoon the jam onto each whole biscuit, then carefully sandwich the other biscuit with a hole on top.
Step 6
Now for the fun part, use your icing to make funny faces or any decoration you like on your biscuits and enjoy!
