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."*