Raspberry and Strawberry Oat Biscuits

Fresh and tasty and the kids love them I have made this with frozen strawberries and raspberries. Just defrost them thoroughly and allow them to warm up before using. Just as delicious.

Prep Time 15

Cook Time 35

Total Time 1 5

Servings Slices

Ingredients

225 g self-raising flour
2 pinch Salt
175 g butter
50 g rolled oats
175 g caster sugar
150 g raspberries fresh/halved
150 g strawberries fresh/halved

Instructions

Grease a tin 23cm x 33cm and preheat the oven to Gas 5, 190°C (170c fan), 375°F.
Mix the flour and salt and roughly rub in the butter. Stir the oats and sugar into the mixture and use your hands to combine it to a thick doughy mixture.
225 g self-raising flour, 2 pinch Salt, 175 g butter, 50 g rolled oats, 175 g caster sugar
Press half of the oat mixture into the prepared tin.
Sprinkle over the raspberries and strawberries, squashing slightly to release the juice.
150 g raspberries, 150 g strawberries
Cover with the remaining oat mixture then press down firmly.
Bake for 25-30 minutes or until golden brown.
Leave to cool for 10 minutes then cut into squares.

Nutrition