Name: Fruits of the forest cookie ‘pizza’
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 3/4 cup (70g) rolled oats; 1/4 cup (30g) almond meal; 1/4 cup (30g) dutch-processed cocoa; 1/2 teaspoon baking powder; 30 grams (1oz) unsalted butter, melted; 1/4 cup (60ml) pure maple syrup; 1 1/2 tablespoons light sour cream; 1 egg; 1 egg white; 1/2 cup (140g) natural yoghurt; 2 teaspoons vanilla bean paste; 20 grams (¾oz) dark (semi-sweet) chocolate (70% cocoa); 1 cup (150g) fresh cherries, pitted; 1/2 cup (75g) blueberries; 1/2 cup (75g) fresh or frozen blackberries; Small fresh mint leaves, to serve

Ingredients

3/4 cup (70g) rolled oats

1/4 cup (30g) almond meal

1/4 cup (30g) dutch-processed cocoa

1/2 teaspoon baking powder

30 grams (1oz) unsalted butter, melted

1/4 cup (60ml) pure maple syrup

1 1/2 tablespoons light sour cream

1 egg

1 egg white

1/2 cup (140g) natural yoghurt

2 teaspoons vanilla bean paste

20 grams (¾oz) dark (semi-sweet) chocolate (70% cocoa)

1 cup (150g) fresh cherries, pitted

1/2 cup (75g) blueberries

1/2 cup (75g) fresh or frozen blackberries

Small fresh mint leaves, to serve

Method

1.Preheat oven to 180°C/350°F. Grease and line a 22cm (9in) loose-based tart tin.

2.Pulse oats in a food processor until they resemble flour. Transfer to a large bowl; sift in almond meal, cocoa and baking powder.

3.Place butter, maple syrup, sour cream, egg and egg white in a medium bowl; whisk until combined. Fold egg mixture into oat mixture until combined; transfer mixture to tin.

4.Spread oat mixture over base of tin, creating a 2cm (¾in) rim up side of tin to form a ‘crust’ around the edge. Bake for 15 minutes or until firm and dry; cool completely in tin.

5.Meanwhile, mix yoghurt and vanilla bean paste in a small bowl until combined; refrigerate until required.

6.Melt chocolate. Remove cookie base from tin; spread with yoghurt mixture. Arrange cherries and berries on top. Drizzle with chocolate and sprinkle with mint to serve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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