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. 

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

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

Method:
  • 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."*

*Source: https://www.aol.com/food/10-things-you-didnt-know-about-yogurt/#slide=3445792#fullscreen


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