Officially 2 years since I started #Willeysweeklybake I can’t believe another week has gone by! A week at home already this next month is going to fly by and I’ll be back at University doing my final year. I was struggling with ideas to bake again this week, but then as the start of Bake Off I decided that I should try and stick to the themes of each week and with this being biscuit week. This was my biscuit. My bake didn’t have regional theme or a selfie on as I thought that was a step too far. But these biscuits might be a new fave. They are easy to make and super yummy.
- 75g Plain Flour
- 75g Oats
- 50g Caster Sugar
- 1 drop of vanilla bean paste
- 50g Butter
- 150g fresh raspberries or 50g of dried raspberries
- 100g White Chocolate
- If using fresh raspberries the night before make some dried ones of your own by placing fresh ones on a baking tray in the oven on the lowest temperature setting you oven has, about 70 degrees Celsius should be okay then leave to dry out in the oven for 3 hours +.
- Pre heat the oven to 170 degrees Celsius. Line a baking tray with greaseproof paper or teflon sheets.
- Using softened butter cream together the butter and sugar until light an fluffy. Add the vanilla bean paste.
- Mix in the flour and oats and combine until forms a soft dough.
- Add the dried raspberries to the cookie dough and mix until even throughout the dough.
- On a floured work surface roll our the dough until 5mm thick. Then using a 6cm cutter cut out around 16 biscuits.
- Place the biscuits on the baking trays and bake in the oven for 15-20 minutes until golden.
- Leave the biscuits to cool completely on a wire rack.
- Melt the white chocolate in a small bowl. Then Dip the biscuits into the white chocolate so it covers half the biscuit. Let some of the chocolate drip off before retiring to the wire rack.