Cranberry and oat biscuit
PersonalPoints™ per serving
Bikkies don't come much better than these sweet and chewy oat sensations!
Wholemeal self-raising flour
150 g, (1 cup)
130 g, (1 cup)
Dry rolled oats
65 g, (3/4 cup)
99% fat-free plain Greek yoghurt
140 g, (1/2 cup)
- Preheat oven to 200°C. Line two baking trays with baking paper.
- Combine the flour, cranberries, oats and sugar in a large bowl. Whisk the yoghurt, egg and oil in a jug until combined. Stir the yoghurt mixture into the cranberry mixture until combined.
- Drop tablespoonful quantities of mixture onto the prepared trays to make 28 biscuits. Press down slightly. Bake for 12-14 minutes or until golden. Turn out onto a wire rack to cool.