Raspberry & White Chocolate Oat Biscuits


These oat biscuits are crispy on the outside and soft in the centre and I just made a batch of these for the summer holidays. I keep them in the fridge and they stay fresh and tasty for a few weeks.

The freeze dried raspberries are my favourite ingredient in this biscuit because not only do they add a delicate raspberry flavour in every bite, but the tiny specks of dark pink that they leave in the biscuit look rather eye-catching.




4 cups oats

1 cup plain four

1 cup butter, softened

3/4 cup light brown sugar

3/4 cup caster sugar

1/2 tsp baking soda

2 large eggs

1 tsp vanilla essence

1 cup freeze dried raspberries

3/4 cup white chocolate chips



  1. Preheat oven 200°C/Fan 180°C/gas 6. Line 2 baking trays with baking paper.
  2. Whisk the butter, vanilla essence and sugars together until creamy. Add the eggs one at a time.
  3. Add the flour, oats, baking soda, rapberries and white chocolate and mix until well blended.
  4. Using an ice cream scoop, put dollops of dough onto the baking trays leaving space in between. There should be around 20 cookies.
  5. Bake for 15 – 20 mins until golden.






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