Almond Cookies with Cherry Yogurt Icing

Makes around 20 cookies

Ingredients

175g organic plain flour

100g butter, at room temperature

50g caster sugar

4 tbsp organic cherry yogurt

50g blanched almonds, roughly chopped

100g icing sugar

Method

Preheat the oven to 190°C, Gas mark 5.

Sieve the flour into a bowl.

Cut the butter into small chunks and add to the flour, rubbing in until the mixture resembles breadcrumbs.

Stir in the sugar, almonds and half the yogurt.

Grease two baking trays and place spoonfuls of the mixture onto the trays, pressing down to form thick cookie shapes.

Bake in the oven for 20–25 minutes until golden-brown, then turn out to cool on a wire rack.

Sieve the icing sugar and mix in the remaining yogurt, adding more if necessary, to make a runny icing. Ice the biscuits using a teaspoon or palette knife and leave to set.

For Valentine’s Day cookies, roll out the dough and cut into heart shapes, bake as before and make the icing slightly thicker by adding an extra 35–50 g icing sugar.

Credits: Why I Love Organic