Almond Cookies with Raspberry Yoghurt
Ingredients
- 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
Method
- 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
Download Cook Vegetarian now! Available on your Newsstand...
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- 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
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
