Kiss biscuits

Kiss biscuits




  • 1 cup caster sugar
  • 200g butter
  • 1 teaspoon vanilla extract
  • 3 cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 eggs
  • ½ cup raspberry jam
  • Sprinkles



  • See cupcake recipe, but don’t colour
  • Or make a simple icing with 2 cups icing sugar and 1-2 tablespoons water.


Place butter and sugar in a food processor, whiz until combined. Add flour, bicarb and eggs and whiz again until the mixture starts to come together in a ball.

This was a challenge for my food processor, so if you only have a small bowl, it might be better to use an electric mixer.

Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 180°C.

Line two baking trays with baking paper.

Lightly flour a surface and roll the dough out to 5mm thick.

Cut out circles using a 5 or 6cm diameter cutter; use a metal slide/spatula to carefully lift onto prepared trays about 2cm apart.

Repeat rolling, cutting and lifting until all dough is used.

Bake for about 10 minutes until starting to colour.

Remove from oven, cool slightly before removing to a wire rack to cool completely.

Match the biscuits into even size pairs, spread one with jam, sandwich together, spread the top with icing and dip in a bowl of sprinkles.

This is an excellent job for the kids.


  • Kiss biscuits are a bit time consuming, but so much fun for the kids to help put together.
  • And what a fantastic trip back into our own sugar-loaded childhoods!
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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