These Biscuit Dippers and Berry Yoghurt make a great after school snack or lunch box treat. And this delicious treat makes a great recipe for cooking with kids, they’ll especially love rolling and flattening the dippers!
Homemade Biscuit Dippers & Berry Yoghurt
The berry yoghurt is super simple to make and can be easily adapted to use whatever berries you have in season and, to make things even more convenient, the biscuit dippers can be made ahead of time and stored in an airtight container in the freezer. As afternoon tea rolls around, take a batch out to defrost and serve with yoghurt, or, for use as a lunch box treat, place yoghurt in a small, sealable container.
The biscuit dipper recipe is simple enough to cook with kids too, which is always a bonus as it is so important for children to have lots of opportunities to learn to cook independently.
For biscuit dippers
- 1 cup plain flour
- 1 cup self raising flour
- ¾ cup caster sugar
- 125g butter, melted and cooled
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1-2 tablespoons water
- 100g fresh or thawed frozen berries (we used blueberries which are in season for us)
- 1 teaspoon honey
- 1 teaspoon vanilla
- 200g greek-style, plain or vanilla yoghurt
- Preheat the oven to 180˚C.
- Line a baking tray with non-stick baking paper.
- Place the flours and sugar in a medium bowl and mix well.
- In a small bowl, whisk together the melted butter and egg.
- Add the butter mix to the flour mix and stir well until a biscuit dough forms. If the dough is too crumbly and not sticking together add a little water and mix again.
- Take a tablespoon sized amount of dough and roll into a fat sausage shape.
- Place the biscuit sausage onto the baking tray and flatten slightly with your fingers.
- Repeat with the remaining dough.
- Bake the biscuits in the oven for 15 to 20 minutes or until golden brown.
- Cool biscuits completely on a wire backing rack before serving with the yoghurt.
- Puree the berries along with one tablespoon of the yoghurt with a stick blender.
- Stir the honey and vanilla through the pureed berries and then stir through the yoghurt.
- Keep yoghurt in the fridge until ready to eat.
- Biscuit dippers can be made ahead of time and stored in an airtight container in the freezer.
For more fun ideas for cooking with kids, check out these recipes;