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100g Mornflake Superfast Oats
320g Plain flour (gluten-free if necessary)
100g Ground almonds
170g Dairy-free butter
120ml Maple syrup
1 tsp Vanilla bean paste
12 tsp Raspberry jam


Pre-heat the oven to 180°C and line a large baking tray with parchment paper.

Put the oats into a food processor and process into a fine flour.

Place all of the flour into a bowl along with the ground almonds and butter. Rub the mixture together with your fingers until it turns into breadcrumbs.

Stir in the maple syrup and vanilla bean paste until the mixture forms a dough.

On a lightly floured surface, roll out the dough to a thickness of ¼ inch / 0.5cm. Use a circle fluted cookie cutter to cut out 24 circles. Use a small heart shaped cutter to make a hole in half of the circles.

Place the cookies onto the baking tray. Bake for 10-12 minutes, until lightly golden. Remove from the oven and transfer to a cooling rack.

Once the cookies are cool, place a 1 tsp of raspberry onto each of the whole cookies.

Dust the remaining cookies with icing sugar then place on top of the whole cookies.

Store in an airtight container.

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