Vegan 🌱 Makes 60 biscuits 🍪

This is such an easy and healthy snack that is tasty for all ages. These raspberry yogurt biscuits have only 3 ingredients and are suitable from 6 months once allergens have been exposed.

Print Pin

Raspberry Yogurt Biscuits

Prep Time 15

Cook Time 10

Servings 60 biscuits

Ingredients

1 cup/130g of Raspberries (we used frozen ones that were defrosted)
1/2 cup /120g of Yogurt (we used vanilla coconut)
1 & 3/4 cups/ 250g Self raising flour ((if you don't have this, replace with plain flour and 2tsp of baking powder))

Instructions

Add the raspberries and yogurt to a bowl and mash to combine.
Add the flour and mix to form a dough (using hands if needed).
On a floured surface or baking sheet roll out the dough to approx 1/2 a cm in thickness.
Use cookie cutters or a knife and cut out the biscuits. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 60 biscuits).
Cook in a preheated oven on 180c for 10-12 mins till cooked.
Allow to cool before serving.