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Raspberry & Oat Shortbread Cookies

Tue, 16 July 2019

Raspberry & Oat Shortbread Cookies

Food Blogger Sinead Delahunty from Delalicious.com is in the Ireland AM kitchen today making Raspberry and Oat Shortbread Cookies.

RECIPE: Raspberry & Oat Shortbread Cookies

Makes 15 cookies

 

Ingredients:

225g softened butter

150g soft brown sugar

150g plain flour

250g jumbo or plain oats (not instant oats)

Raspberry Filling:

300g plain high protein yoghurt or creme fraiche

Zest of ¼ lemon

125g fresh raspberries

 

Method:

Preheat an oven to 200°C/180°C fan/400°F and line two baking trays with parchment.

Using an electric hand whisk or stand mixer, cream the butter and sugar together in a large mixing bowl until light and fluffy.

RECIPE: Raspberry & Oat Shortbread Cookies

Makes 15 cookies

 

Ingredients:

225g softened butter

150g soft brown sugar

150g plain flour

250g jumbo or plain oats (not instant oats)

Raspberry Filling:

300g plain high protein yoghurt or creme fraiche

Zest of ¼ lemon

125g fresh raspberries

 

Method:

Preheat an oven to 200°C/180°C fan/400°F and line two baking trays with parchment.

Using an electric hand whisk or stand mixer, cream the butter and sugar together in a large mixing bowl until light and fluffy.

Add the flour and oats and mix together by hand, bringing the dough into a ball shape.

Turn the dough out onto a lightly floured clean surface. Flatten with your palm into a square shape and use a lightly floured rolling pin or wine bottle to roll the dough until it is 4mm thick.

Cut the dough into cookie shapes with a cookie cutter or the rim of a glass or cup.

Place the cookies onto the lined baking tray and bake in the oven for 15 minutes or until golden brown.

Remove from the oven and allow to cool on the baking tray.

Make your filling by whisking the yoghurt, lemon zest and 100g of the raspberries together.

Spoon the filling onto each cookie, scatter some fresh raspberries over the top and enjoy.

Turn the dough out onto a lightly floured clean surface. Flatten with your palm into a square shape and use a lightly floured rolling pin or wine bottle to roll the dough until it is 4mm thick.

Cut the dough into cookie shapes with a cookie cutter or the rim of a glass or cup.

Place the cookies onto the lined baking tray and bake in the oven for 15 minutes or until golden brown.

Remove from the oven and allow to cool on the baking tray.

Make your filling by whisking the yoghurt, lemon zest and 100g of the raspberries together.

Spoon the filling onto each cookie, scatter some fresh raspberries over the top and enjoy.

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