• basic biscuit mixture:
  • 100 g butter
  • 100 g caster sugar
  • 1 egg yolk
  • 225 g plain flour
  • 6 tblsp redcurrant jelly


  • You'll need 2 large baking sheets, oiled, a small round cutter and a 5cm/2.25 inch plain round biscuit cutter.
  • Preheat the oven to 180°C (350°F/Gas 4.)
  • On a lightly floured work surface, roll out the dough to a thickness of 5mm/one-eighth of an inch.
  • Using the 5cm/2.25 inch biscuit cutter, cut out 36-40 circles and put them on the baking sheets, leaving enough space between them to allow for slight spreading during cooking.
  • Re-roll, re-knead and cut the trimmings until you've obtained the required number.
  • Make half the biscuits into faces by using the small cutter to cut eyes, then make slits to resemble mouths.
  • Bake each batch for 15 minutes, or until golden and firm.
  • Remove from the oven and leave the biscuits to cool on the baking sheets for 1-2 minutes.
  • Using a palette knife, transfer the cooled biscuits to a wire rack, to cool.
  • Spread the uncut biscuits with a thin layer of jelly and top each one with a 'face.'