Lemon buffalo yoghurt with shortbread and raspberries
( SERVES 20 )
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|125 g||Butter, sofftened|
|1 tsp||Vanilla essence/extract|
|½ cup||Icing sugar|
|1 to fry||Yoghurt, (lemon buffalo)|
|1 to serve||Raspberries|
|1 to dust||Icing sugar|
- Preheat oven to 150 degC. Beat the butter, vanilla and icing sugar together until pale.
- Sift the cornflour and plain flour together then stir into the butter mixture. When well combined, turn out on a lightly floured bench and knead.
- Roll out and cut to the desired shape. Place on a greased oven tray and bake for approximately 30 minutes, or until just golden. The cooking time will depend on the size of the shortbread.
- When cool, serve with a teaspoon of yoghurt and top with raspberries; sift over icing sugar if you fancy.