Raspberry and White chocolate Oat Biscuits – Willey’s Weekly Bake 104


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


  1. 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 +.F07F1000-C102-4902-851C-D1DFE0C93773
  2. Pre heat the oven to 170 degrees Celsius. Line a baking tray with greaseproof paper or teflon sheets.
  3. Using softened butter cream together the butter and sugar until light an fluffy. Add the vanilla bean paste.54D7B49B-3A58-4481-9314-5AA617D65ECA
  4. Mix in the flour and oats and combine until forms a soft dough.AE80930B-4159-4009-81CF-0D0DEADD16C4
  5. Add the dried raspberries to the cookie dough and mix until even throughout the dough.A9B120EE-90ED-4516-AAD5-DCDA99163B23
  6. On a floured work surface roll our the dough until 5mm thick. Then using a 6cm cutter cut out around 16 biscuits.
  7. Place the biscuits on the baking trays and bake in the oven for 15-20 minutes until golden.C180F884-FFFD-417A-A537-BFB13F0314CF
  8. Leave the biscuits to cool completely on a wire rack.036FA56A-2C30-42FE-AF85-F9D8368D854D
  9. 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.



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