250 grams Graham flour
150 grams sugar
100 grams butter
180 grams vanilla yoghurt
4 levelled tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 medium eggs
1 teaspoon cinnamon
1 teaspoon vanilla
Preparation
Sift the flour twice with the cocoa powder and baking powder, and set aside. Beat the softened butter with the sugar until light and fluffy, and then add the eggs, one at a time, beating well after each. When the eggs are well incorporated, add the flour mixture, along with the yoghurt, vanilla and cinnamon, and blend well. Using a small ice–cream scoop (or a cookie scoop), take out portions of the cookie batter and arrange them on the cookie sheet, lined with baking paper. Bake in a preheated oven, at 190˚C (375˚F), for 8–10 minutes. Yields 25 cookies.
