Raspberry Yogurt Biscuits

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Prep Time 15

Cook Time 10

Servings 60 biscuits

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))

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.

Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.