Strawberry Yoghurt Cookies

Friday, June 4, 2010

These strawberry cookies get their flavour from a mixture of strawberry yoghurt and strawberry jam. A little bit cake-y, a little bit scone-y, they have a similar consistency to macaroons and go great with a cup of tea or a coffee. 

They are delicious on their own, but you could also slice them in half and add a little low fat butter spread.

The cookies are best kept in an air-tight container or biscuit tin and will keep for several days.

The recipe will make 12 cookies.

• 125ml pot of low fat strawberry yoghurt
• 100ml low fat milk
• 1 egg. Lightly beaten
• 2 teaspoons of low fat/low sugar strawberry jam
• 2 teaspoons of honey
• a couple of sprays of Fry Light One Cal Spray Oil
• 100g self-raising flour
• 100g wholemeal flour
• 20g porridge oats
• 1 level teaspoon / 5g baking powder
• ½ teaspoon of salt (or better still low sodium salt) 

  1. Mix the the yoghurt, milk, egg, jam and honey together in a jug and stir to combine. Leave to one side.
  2. Preheat the oven to 200°C and line a baking tray with tin foil and lightly spray with the spray oil. 
  3. Next add the flour, oats, baking powder and salt into a large mixing bowl and stir to combine. 
  4. Make a well in the centre and add about half the liquid and stir to combine with a wooden spoon or spatula. Add the rest of the liquid and stir again to ensure there are no lumps.
  5. Spoon roughly 1 tablespoon of the mixture onto the tray. With wet fingers, reshape the cookie dough to a more rounded shape and smooth out the top.
  6. Bake on the middle shelf of the oven for 15-20 minutes until golden brown.
  7. Carefully remove from the oven and allow to cool on a wire rack while you put the kettle on!

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