These are the perfect afternoon snack or even a wonderful breakfast treat. The oaty biscuits have a lovely crunch and work so well with the soft, fruity jam. We love these anytime of the day, especially with some peanut butter!
- 2 ½ cups Oat flour (225g)
- ¾ cup rolled Oats (60g)
- 100ml Maple syrup
- 2 ½ tablespoon Coconut oil
- 2 tablespoon Coconut sugar
- 1 teaspoon Vanilla powder
- Pinch of Sea Salt
- 200g Raspberries
- 3 tbsp Maple Syrup
- ½ tsp Vanilla Powder
- 3 tbsp Chia Seeds
Preheat the oven to 180 degrees Celsius and line a baking tray.
In a bowl mix together the ingredients for the biscuit.
Once this has fully combined, roll the mixture into a ball with your hands and place on a piece of baking paper. Put another piece of baking paper on top of this and then use a rolling pin to roll out the mixture.
When you have rolled this out to an even thickness, cut out round cookies.
Place these on the baking tray and place into the oven for 15 minutes.
Whilst they bake, add the jam ingredients to a pan on a medium heat.
Leave the jam to bubble away, stirring occasionally – you want a thick chia jam with the raspberries broken down.
Once the jam is ready, leave it to cool for 10 minutes then assemble the biscuit sandwiches by spreading jam on 5 of the cookies. Put the remaining cookies on top and press down gently.
These are best eaten straight away! However, if you want to put the jam in a jar and save some for later, make sure you store it in the fridge to keep it fresh.