Almond Cookies with Raspberry Yoghurt

Ready in:
 30 to 60 mins

  • 175g plain flour
  • 100g butter, at room temperature
  • 50g caster sugar
  • 2 tbsp Yeo Valley Organic Raspberry yoghurt
  • 50g blanched almonds, roughly chopped
For the yoghurt icing
  • 150g icing sugar
  • 2 tbsp Yeo Valley Raspberry yoghurt
  • 1

    Sieve the flour into a bowl, cut the butter into pieces and add to the flour, rub in until it resembles breadcrumbs then stir in the sugar, yoghurt and almonds.

  • 2

    Roll out the dough and cut into heart shapes. Grease two baking trays and place the heart shaped cookies on them. Bake in a preheated oven at 190C/375F/Gas 5 for 20-25 minutes until golden brown. Cool on a rack.

  • 3

    Mix the sieved icing sugar with enough yoghurt to make a thick icing (add the yoghurt little by little) and ice the biscuits using a teaspoon or palette knife. Leave to set. Box up and give to that special someone!

  • PER SERVING: 6 FAT (Excluding extras)

Almond Cookies with Raspberry Yoghurt was taken from COOK VEGETARIAN

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