Red Nose Day Biscuits. Grease two baking trays and line with parchment. Cream the butter and sugar together in a bowl until pale and fluffy. Lay these on non-stick baking sheets. Red Nose Day: Do Something Funny for Money! Red Nose Day is nearly upon us - in about two weeks time, we will all be able to wear red noses to work, meet friends for lunch wearing them, as well as sleep in them if that's what floats your boat!

Red Nose day alternates each year with a sports (Sport Relief) or comedy (Comic Relief) related theme. So then I talked myself round and decided that winning is. We have loads of ideas for Red Nose Day. You can have Red Nose Day Biscuits using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Red Nose Day Biscuits

It's 250 g of butter, room temperature, cubed.
You need 140 g of caster sugar.
It's 1 of egg yolk.
It's 2 tsp of vanilla extract.
Prepare 300 g of plain flour.
You need of Raspberry or strawberry jam.

Buttery shortbread biscuits with ruby jam centres, cut out biscuits decorated with glace cherries for red noses - get creative with our Red Nose recipes! Shortbread biscuits filled with raspberry jam, and. Yes - it's time for the World Cup of Biscuits. Richard Osman has been hyping his Red Nose Day event for days (and presumably consuming vast quantities of digestives and bourbons and custard.

Red Nose Day Biscuits step by step

Mix 250 g softened butter and 140 g caster sugar in a large bowl with a wooden spoon until fully combined. (Or use a mixer!).
Add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine and make fluffy..
Sift over 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together..
Roll the dough into golf ball size and place on a tray lined with parchment. Give each ball a slight press down and then make an imprint with your thumb or use a small bottle (like vanilla extract). Leave a little space between each biscuits as they will spread..
Add a ½ a tsp of your favourite jam in the indentation. Chill the tray for 10-30 minutes before cooking so they hold their shape..
Cook in the oven for 12-15 minutes at 180 degreesC/Fan 160/Gas 4 until lightly brown..
Leave to cool on the tray for 5 minutes before moving them to a wire rack to chill and set. If they have spread and stuck together, just 'cut' between each biscuit to separate whilst they are warm out the oven and they will be fine..

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