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An Easy Kids Recipe

Raspberry yoghurt with dipping biscuits

INGREDIENTS

      • 100g fresh or frozen (thawed) 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

DIRECTIONS

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    • 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.

    • 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.

    • 3.

      Preheat the oven to 180°C and line a baking sheet with baking paper.

    • 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.

Nutrition Facts