Original yoghurt cookies
10 servings
25 minutes
Yogurt cookies are a delicate treat inspired by Greek baking traditions. Yogurt, widely used in Mediterranean cuisine, adds softness and a slight tang to the dough, creating a harmony of flavors. These cookies are airy, slightly flaky, with a subtle creamy aroma. They can be served with morning tea or coffee and as a cozy addition to evening gatherings. Due to their simplicity in preparation and minimal ingredients, they have become a favorite recipe among home bakers. It's important not to overwork the dough to maintain its tender texture. Right after baking, the cookies are slightly crispy on the outside but become soft after resting under a towel. This recipe is a great way to use yogurt in baking and enjoy the warmth of homemade treats.
1
Preheat the oven to 220 C.
2
Grease the 19X19 cm mold with fat.
- Fat: 5 tablespoon
3
Mix the dry ingredients together.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 2 tablespoons
- Salt: 0.5 tablespoon
4
Mix in vegetable oil (I use an electric mixer on low speed in short bursts for about a minute).
- Vegetable shortening: 1 teaspoon
5
Gently mix the yogurt mixture until a dough forms that sticks to your hands (do not overwork the dough).
- Yoghurt: 6 tablespoons
6
Transfer the dough to a floured surface.
- Wheat flour: 2 glasss
7
Sprinkle flour on top and gently press the dough down with your hands to ½ thickness.
- Wheat flour: 2 glasss
8
Cut into circles of 8-10 cm.
9
Place in the baking dish.
10
Grease with cooking fat.
- Fat: 5 tablespoon
11
Bake for 15 minutes.
12
Remove from the mold 5 minutes after taking it out of the oven.
13
Cover with a kitchen towel and serve.
