How to Make
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Add the Oatbran to your blender or food processor and blend on high until you have a fine flour.
Add to a large bowl along with the rest of the dry ingredients.
Pour in the wet ingredients and mix to combine.
Chill in the fridge for 30 minutes to make dough easier to roll.
Lightly flour your work surface then roll out the dough to a thickness of about 1/4 inch.
Use a heart shaped (or any shape!) cookie cutter to cut out the cookies.
Arrange on a baking sheet covered with parchment paper and bake for 12-15 minutes. Bear in mind the baking time will also depend on the size of your cookies.
Leave to cool completely.
To make the raspberry cream: Add all the ingredients to your blender/food processor and blend on high until smooth.
Spread a layer of the raspberry cream on one of the cookies and top with another. Smooth the edges out with a knife.
Chill in the fridge again to allow the cream to harden.
Optional step - dip the cookies in melted chocolate to make them even more delicious! Enjoy!