Greek yoghurt jam biscuits

As winter approaches, the days get shorter and the wind colder sharing afternoon tea with family and friends is a common weekend occurrence. 

I love any excuse to make petite sweets that people can share and chat over and afternoon tea is the perfect excuse. 

These light jam cookies are the perfect tea accompaniment. 

  • 3 cups flour
  • 3.4 teaspoon baking powder
  • pinch salt
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • ½ cup yoghurt
  • dash vanilla essence

  • 150g jam of your choice – I used strawberry
  • 1 cup icing sugar, sifted
  • 1 heaped teaspoon of yoghurt
  • Extra icing sugar to dust 

  • Cream the butter and sugar
  • Add the egg, yoghurt, salt and vanilla 
  • Sift in the flour and mix until a dough forms
  • Wrap up dough and place in the fridge for one hour
  • Pre-heat oven to 220 C fan-forced
  • Roll out the dough to approximately 1/2 cm and use a cookie cutter – the dough is sticky so roll it out between greased baking paper to avoid it sticking to the board and place the baking paper straight onto the baking tray
  • Cook for 8 – 10 minutes or until they start to brown
  • While the cookies are cooking, prepare the icing filing by mixing the Greek yoghurt and sifted icing sugar until smooth and thick
  • Once the cookies are cooked and cooled, place one heaped teaspoon of jam and one teaspoon of icing mixture in between two cookies. Put them together like a sandwich.
  • Continue until all cookies are finished.
  • Let stand and the icing will harden
  • Serve with a little dusted icing sugar.

This is my version of a yoghurt melting moment - no creamy filling but just as indulgent. 

Farewell fun yoghurt fact: "t is believed that a version of yogurt was consumed by people between 5,000 and 6,000 B.C."*



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