Dit recept is voor ongeveer 12 koekjes
Serving Size 1 koekje
Servings 12
- Amount Per Serving
- Calories 135
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 27g9%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingrediënten
Bereiding
Preheat the oven to 180°C.
Mix the flour, baking powder and salt in a bowl.
In another bowl, mix the sugar, yoghurt, egg, zest and juice and vanilla sugar.
Add the yogurt mixture to the dry mixture and stir well. Add the raspberry pieces and stir gently.
If necessary, line a baking sheet with baking paper and make mounds of 2 tablespoons of dough per cookie. Leave enough space between the piles. Decorate with the almond flakes. You may need several plates for all the cookies.
Bake the cookies in the oven for about 15 minutes, until the edges become golden brown. Let the cookies cool on a rack.
Tip: you can keep the cookies for 2 to 3 days.
Ingredients
Directions
Preheat the oven to 180°C.
Mix the flour, baking powder and salt in a bowl.
In another bowl, mix the sugar, yoghurt, egg, zest and juice and vanilla sugar.
Add the yogurt mixture to the dry mixture and stir well. Add the raspberry pieces and stir gently.
If necessary, line a baking sheet with baking paper and make mounds of 2 tablespoons of dough per cookie. Leave enough space between the piles. Decorate with the almond flakes. You may need several plates for all the cookies.
Bake the cookies in the oven for about 15 minutes, until the edges become golden brown. Let the cookies cool on a rack.
Tip: you can keep the cookies for 2 to 3 days.
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