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/350f 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.
