Flower cookies with yogurt filling

Ingredients

• 1 mango
• 50 ml coconut milk
• 25 ml maple syrup
• Shortcrust pastry (250g flour, ½ tsp salt, 2 tbsp sugar, 120g butter, 1 egg)
• Mövenpick Fine Yoghurt Summer Edition Lemon

Preparation

1. First make the shortcrust pastry: Mix the flour, salt and sugar and add the butter in pieces. Rub finely with your hands until everything is evenly mixed. Form a well, beat the egg and pour it into the well. Combine everything, do not knead, shape into a round and cover and refrigerate for 30 minutes.
2. For the mango puree, loosen the pulp of a ripe mango and cut into small pieces.
3. Add coconut milk & maple syrup for sweetness.
4. Puree until the consistency is satisfactory.
5. Roll out the shortcrust pastry, cut it out with a flower shape, place it in a muffin tray and press it in lightly with a spoon.
6. Fill rice into the cavities, so that the dough does not rise, and bake for 10-15 minutes in the oven at 160 degrees convection.
7. Remove rice and fill Mövenpick Fine Yoghurt in Summer Edition Lemon into the florets.
8. Top with mango puree.

Preparation time: 1,5 h