Light tea cookies with yoghurt
Preparation:
Combine the MEGGLE yoghurt butter, icing sugar, vanilla extract, salt and egg into a crumbly texture. Add the flour and knead into a crisp dough. Refrigerate the dough for half an hour. Roll out the dough on a cold, floured board and cut out the cookies with the desired cookie mould. Bake in a 200 °C oven or until golden. Fill with nougat or marmalade and decorate with chocolate if desired.
Ingredients for about 60 cookies:
250g MEGGLE yoghurt butter, 125g icing sugar, vanilla extract, salt, 1 egg, 375g flour, nougat, marmalade/jam or chocolate for filling and decoration.
One cookie contains: 1 g protein, 3 g fat, 7 g carbohydrates, 60 kcal, 251 kJ
