Fresh raspberries, yoghurt and oats can be created into a million different creations.
These three humble ingredients are often my go-to breakfast option in an overnight oats pots, work great in my Baked Raspberry Oats and now are the heroes of this quick and easy baking creation.
When raspberries are not in season, use strawberries, blueberries, blackcurrants or blackberries. Frozen berries would also work well. Plain yoghurt with some lemon zest would also work fine too. Some of my Roasted Orange & Ginger Rhubarb would also be a delicious addition to the yoghurt topping.
I created this recipe especially for my most recent slot in the IrelandAM kitchen so catch-up on my live TV cooking here.
Makes 15 cookies
- 225g softened butter
- 125g soft brown sugar
- 150g plain flour
- 250g jumbo or plain oats (not instant oats)
- 300g plain high protein yoghurt or creme fraiche
- Zest of ¼ lemon
- 125g fresh raspberries
- Preheat an oven to 200°C/180°C fan/400°F and line two baking trays with parchment.
- Using an electric hand whisk or stand mixer, cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Add the flour and oats and mix together by hand, bringing the dough into a ball shape.
- Turn the dough out onto a lightly floured clean surface. Flatten with your palm into a square shape and use a lightly floured rolling pin or wine bottle to roll the dough until it is 4mm thick.
- Cut the dough into cookie shapes with a cookie cutter or the rim of a glass or cup.
- Place the cookies onto the lined baking tray and bake in the oven for 15 minutes or until golden brown.
- Remove from the oven and allow to cool on the baking tray.
- Make your filling by whisking the yoghurt, lemon zest and 100g of the raspberries together.
- Spoon the filling onto each cookie, scatter some fresh raspberries over the top and enjoy.