Almond Cookies with Yoghurt Icing


almond cookies
Pre-heat the oven to 190 deg. C., 374 deg. F., Gas Mark 5 and grease two baking trays. Sieve the flour into a bowl. Cut the butter into pieces and add to the flour. Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar, yoghurt and almonds. Place spoonfuls of the mixture on to the prepared trays, pressing each spoonful down to form a thick cookie shape. Bake for 20 to 25 minutes until golden brown. Cool on a wire rack. To make the icing, mix the sieved icing sugar with enough yoghurt to make a runny icing and ice the biscuits using a teaspoon or palette knife. Leave to set.Recipe courtesy of www.yeovalley.co.uk.
  • 175 g (6 oz) plain flour
  • 100 g (3½ oz) Yeo Valley butter, at room temperature
  • 50 g (1¾ oz) caster sugar
  • 2 tbs Yeo Valley Damson & Plum Yeogurt
  • 50 g (1¾ oz) blanched almonds, chopped roughly
Recipe courtesy of www.yeovalley.co.uk.

For the icing

  • 100 g (3½ oz) icing sugar
  • 2 tbs Yeo Valley Damson & Plum Yeogurt
Recipe courtesy of www.yeovalley.co.uk.

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