- 240g PLAIN FLOUR
- 1tsp BAKING POWDER
- 1/2tsp SALT
- 120g SOFTENED BUTTER
- 90g BROWN SUGAR
- 90g GRANULATED SUGAR
- 150g WHOLE MILK DORSET STRAINED YOGHURT
- 2 EGGS
- 1/2tsp ALMOND EXTRAXT
- 125g ICING SUGAR
- 2tbsp MILK
- 1/8tsp ALMOND EXTRAXT
- ALMOND FLAKES AS GARNISH
Heat oven to 180°C and line baking tray with baking parchment.
In a small bowl, mix the flours baking powder and salt. In a larger bowl, beat the butter, brown sugar and granulated sugar with an electric mixer until light and fluffy. Stir in the yoghurt, the whisked eggs and almond extract. Gradually beat in the flour mixture.
Drop the dough onto the baking tray using a tablespoon, about 2 inches apart.
Bake for 10 to 12 minutes or until golden brown on edges. Remove to cooling rack and cool completely (about 30 minutes).
In a small bowl, mix the frosting ingredients, stirring until desired spreading consistency. Spread frosting over cookies. Immediately top with garnishes.