Tuesday, 18 August 2009

Chocolate & Yogurt Gingerbread Squares


340g/12oz self-raising flour
170g/6oz caster sugar
113g/4oz low fat margarine
1 egg
1 x 200g pot Muller Light Vanilla Yogurt
1 tsp ground ginger
1 tsp mixed spice
2 squares from baking chocolate, grated
Fry Light
1 level tsp icing sugar

1. Preheat the oven to 180C/Gas 4. Place the ingredients except the chocolate in a food processor and blend until smooth and well mixed. Stir in the candied chocolate shavings.

2. Grease a square baking tin with Fry Light and spoon the mixture into the tin, levelling the top. Cook in the oven for 40-45 minutes until risen and golden. Remove from the tin and leave to cool on a wire rack. Dust with icing sugar and then cut into 12 slices and then halve each slice again.


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