One can sometimes neglect what a versatile ingredient yogurt can be, especially flavoured yogurt, for example, Black Plum and Fig. The subtle earthiness of the fig marries well with the plum and inspired me to create Spiced Fig and White Chocolate Cookies. With cooler
weather descending, these cookies take the edge off winter with warming notes of
cardamon and cinnamon and make the ideal companion for your afternoon cup of tea.
Ingredients
- 115g unsalted butter, softened
- 115g caster sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamon
- 100g Rachel’s Gourmet Low Fat Yogurt, Black Plum & Roasted Fig
- 175g self-raising flour
- 50g white chocolate, chopped into small chunks
- 80g dried figs, chopped into small chunks
Method
- Preheat oven to 180˚C or 160˚C for fan-forced. Line 2 baking trays
with greaseproof paper. - Place the butter, sugar, cinnamon and cardamon in a medium-sized bowl. Beat with electric mixer until smooth and pale.
- With a wooden spoon, stir through yogurt.
- Sift in the flour, add the white chocolate and the figs and combine well with the wooden spoon.
- Roll the dough into balls the size of a baby potato, place on tray and flatten slightly with the back of a spoon. Give each ball a wide berth as they will spread when cooking. Bake for about 15 minutes or until golden.
- You can enjoy these cookies hot from the oven, all soft and fluffy inside, or you can cool them on a wire rack and eat them later when they will be outstandingly chewy.
