Makes 14 biscuits

 

Ingredients:

 

  • 110g butter, softened
  • 140g light brown sugar
  • 1 egg, large
  • 110 g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 120g porridge oats
  • Zest 1/2 lemon
  • 75g blueberries fresh or frozen
  • 60g icing sugar
  • 25g Tims Dairy Greek style Natural yogurt 

 

Method:

 

Pre-heat the oven to 200C fan.

Combine all the dry ingredients and add the lemon zest. Set to one side.

In the bowl of a free-standing mixer using the paddle attachment beat the butter and sugar together until light and fluffy.

Beat the egg with a fork and add in 3 additions to the butter mixture.  Now add the dry ingredients and beat on the lowest speed until just incorporated. Remove the bowl from the machine and add the blueberries and stir with a large metal spoon.

Roll into 14 balls and place on a lined baking tray. Flatten each ball with the back of a fork.  Bake for 12-14 minutes or until golden*  Remove and cool on a wire rack.

 

For the glaze:

 

Mix the Greek style Natural yogurt with the icing sugar until smooth.  Take a fork and flick the icing to and fro above the cookies.  Eat within 3 days (if they last that long).

 

*We used frozen blueberries so cooking time may be less with fresh.

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