The recipe for these Yoghurt biscuits comes from an Italian cookbook. It is a Christmas cookie, but it is baked in small variations throughout the year and served as a tea cookie.
Ingredients:
300 g
of plain flour
250 g
of white yoghurt
150 g
of semolina sugar
12 g
sugar powder
1 pk
egg
1 tsp
vanilla extract
pinch of salt
cane sugar for sprinkling
Procedure:
In a bowl, mix flour with baking powder, sugar, vanilla and egg.
Add the yoghurt to the batter and mix until you have a smooth, lump-free dough.
Line a baking tray with baking paper and use a spoon or decorating bag to spread the mounds of dough far enough apart so that they don’t stick together when baking.
Spread the surface lightly with cane sugar and bake at 180 degrees for 10 minutes, or until golden around the edges.
