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.
• 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)
Method
- Mix the the yoghurt, milk, egg, jam and honey together in a jug and stir to combine. Leave to one side.
- Preheat the oven to 200°C and line a baking tray with tin foil and lightly spray with the spray oil.
- Next add the flour, oats, baking powder and salt into a large mixing bowl and stir to combine.
- 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.
- 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.
- Bake on the middle shelf of the oven for 15-20 minutes until golden brown.
- Carefully remove from the oven and allow to cool on a wire rack while you put the kettle on!
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