ounces plain yogurt (See directions below, all the yogurt may not be needed!)
Serving Size: 1 (60) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 64 g42 %
Total Fat 7.1 g10 %
Saturated Fat 4.4 g22 %
Cholesterol 18.9 mg
Sodium 253.3 mg
Dietary Fiber 0.7 g2 %
Sugars 2 g8 %
Protein 4.1 g
Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.