Ingredients:
175g plain flour
100g butter, at room temperature
50g caster sugar
2 tbsp Yeo Valley Organic Raspberry yoghurt
50g blanched almonds, roughly chopped
[hd]For the yoghurt icing[/hd]
150g icing sugar
2 tbsp Yeo Valley Raspberry yoghurt
method:
- 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.
- 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.
- 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!
