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How to make Raspberry yoghurt with dipping biscuits

Yield = 4
Prep time: 1:25
Cook time: 0:10
Total time: 1:35

Ingredients

  • 100g fresh raspberries or frozen raspberries
  • 2 tablespoons icing sugar, plus extra to dust
  • 200g Greek Style Yoghurt

Dipping biscuits

  • 175g unsalted butter
  • 200g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (400g) plain flour, sifted
  • 1 teaspoon baking powder

Method

  • Step 1 Puree the raspberries with the icing sugar then press through a sieve over a serving bowl. Stir in yoghurt, leaving swirls of raspberry, and place in the fridge until ready to serve.
  • Step 2 To make the biscuits, cream the butter and sugar together in a bowl using electric beaters until the mixture is pale and thick. Add the eggs one at a time, beating after each addition, then add the vanilla. Sift the flour, baking powder and a pinch of salt together and fold into the wet mixture using a metal spoon. Once the mixture has come together, roll into a flat disc, cover with plastic wrap and chill for 1 hour.
  • Step 3 Preheat the oven to 180°C and line a baking sheet with baking paper.
  • Step 4 Roll the biscuit dough out on a floured surface until 1cm thick. Cut using letter- or number-shaped biscuit cutters. Place the biscuits a little apart on the baking sheet. Bake for 8 minutes until golden. Cool on a rack, then dust with icing sugar and serve with the raspberry yoghurt dip.