Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
12
- 1 cup icing sugar (sifted)
- 250grams unsalted butter (softened)
- 1teaspoons vanilla extract
- 2 cup Macro organic plain flour
- 1/3 cup raspberry (strawberry or plum jam)
Nutrition per serving
1360kJ / 324Cal
1360 Kilojoules or 324 Calories
16% of daily energy intake*
Protein
2.2grams
Fat
17.8grams
Carbs
38.8grams
Sugars
24.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Beat butter and sugar with an electric beater until pale and creamy. Add vanilla and a pinch of salt, and beat to combine. Add flour, mixing well to combine. Turn out onto a lightly floured surface and knead gently until smooth. Divide in half and shape each piece into a disc. Wrap in plastic and refrigerate for 20 minutes or until just firm.
Step 2 of 4
Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll out dough on a lightly floured surface until 4mm thick. Using a 7cm cutter, cut out 24 rounds and place onto trays.
Step 3 of 4
Use the tip of a small sharp knife to cut out eyes and mouths from 12 rounds. Bake for 10 minutes or until golden brown. Transfer to wire racks to cool completely.
Step 4 of 4
Spread undersides of each uncut biscuit with 1 tsp jam. Top with the face biscuits and press lightly together. Serve.
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