Name: Raspberry yogurt cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 200 g flower; 1 bag of baking powder; pinch of salt; 150 g cane sugar; 150 g low-fat Greek yogurt; 1 egg, beaten; ½ lemon juice and lemon zest; 1 bag of vanilla sugar; 100 g raspberries, chopped; 2 tbsp almond flakes

200 g flower

1 bag of baking powder

pinch of salt

150 g cane sugar

150 g low-fat Greek yogurt

1 egg, beaten

½ lemon juice and lemon zest

1 bag of vanilla sugar

100 g raspberries, chopped

2 tbsp almond flakes

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.