In our house we are well into the last term of school for the year. It’s a little frightening that Bear and Bee have nearly finished their first year of formal schooling! And with term four came a whole lot of dissatisfaction about school lunches! By the end of last term, Bee was complaining about having the same things in her lunchbox every day. So we sat down together over the break and came up with a fresh lunch box plan. We made a list of familiar foods Bee wanted to choose from as well as some items she was willing to try.
When introducing new lunch box foods, it is a good idea to test them out at home first. Today’s recipe for Berry Yoghurt with Biscuit Dippers is a new one, so I served it as an after school snack the first time to make sure both girls were happy with the flavours.
This recipe is a great way to liven up regular yoghurt in your child’s lunchbox. The berry yoghurt is super simple to make and can be easily adapted to utilise whatever berries you have in season. If you don’t have time to flavour the plain yoghurt you can pick up some regular flavoured yoghurt at the supermarket, just keep an eye on the sugar content. To make things even more convenient, the biscuit dippers can be made ahead of time and stored in an airtight container in the freezer.
Homemade Crunchy Biscuit Dippers & Berry Yoghurt
You will need:
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
- 1-2 tablespoons water
- 100g fresh or thawed frozen berries (we used blueberries which are in season for us)
- 1 tablespoon icing sugar
- 200g greek-style plain or vanilla yoghurt
1. Preheat the oven to 180C.
2. Line a baking tray with non-stick baking paper.
3. Puree the berries with a stick blender or mash up with a fork or potato masher.
4. Stir in the sugar.
5. Push the berry mix through a sieve placed over a bowl to remove seeds and pieces of skin.
6. Mix in the yoghurt.
7. Place in the fridge until ready to eat.
8. Place the flours and sugar in a medium bowl and mix well.
9. In a small bowl, whisk together the melted butter and egg.
10. 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 of the water and mix again.
11. Take a tablespoon sized amount of dough and roll into a fat sausage shape.
12. Place the biscuit sausage on the baking tray and flatten slightly with your fingers.
13. Repeat with the remaining dough.
14. Bake the biscuits in the oven for 15 to 20 minutes or until golden brown.
15. Cool biscuits completely on a rack before serving with the yoghurt.
P.S. Muffins, like these Savoury Muffins or these Chocolate Raspberry Muffins are always a hit in our lunchboxes and it is easy to change up the flavours if you have a good basic muffin recipe – here’s a good one for you to experiment with.
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