These Biscuit Dippers & Berry Yoghurt make a great after school snack or lunch box treat.
The berry yoghurt is super simple to make and can be easily adapted to utilise 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.
The biscuit dipper recipe is simple enough to cook with kids too, they’ll especially love rolling and flattening the dippers!
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Save RecipeIngredients
- 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
Instructions
- Preheat the oven to 180˚C.
- Line a baking tray with non-stick baking paper.
- 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.
- 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.
Read more of Maree's adventures at http://threefootcooks.blogspot.com.au/.
