Ingredients

350g Shipton Mill Organic White Spelt Flour

200g butter, chilled

100g golden caster sugar

4 tbsp black cherry yogurt

For the icing:

100g blanched almonds, roughly chopped

200g icing sugar

4 tbsp black cherry yogurt

Method

Preheat oven to 190°C / Gas Mark 5.

Sieve the flour into a bowl. Cut the butter into pieces and add to the flour. Rub the butter and flour together until the mixture resembles breadcrumbs. Stir in the sugar, yogurt and almonds.

Grease two baking trays and place golf ball sized bits of dough onto the tray, pressing down to form thick cookie shapes. Bake for 20 minutes until golden brown. Leave to cool on a wire rack.

Mix the sieved icing sugar with sufficient yogurt to make a runny icing. Top the biscuits with the icing using a teaspoon or small palate knife. Leave to set.