Almond Cookies with plum yeogurt icing
Serves: 10 -15
Preperation time: 20 mins
175g plain flour
100g Yeo Valley Butter, at room temperature
50g caster sugar
3 tbsp Yeo Valley Yummy Plummy Yeogurt
50g blanched almonds, roughly chopped
For the icing:
100g Icing sugar
2 tbsp Yeo Valley Yummy Plummy Yeogurt
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, yeogurt and almonds.
2. Grease 2 baking trays and place spoonfuls of the mixture onto the trays, pressing down to form a thick cookie shapes. Bake in a preheated oven Gas 5, 190°C for 20 – 25 minutes until golden brown. Cool on a rack.
3. Mix the sieved icing sugar with enough yeogurt to make a runny icing and ice the biscuits using a teaspoon or palette knife. Leave to set.