Strawberry Yoghurt Cookies

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.

Ingredients

• 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) 

Method

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!