Roasted Pumpkin Risotto with Haloumi and Chilli

Yogurt Biscuits
Ingredients for approx. 10 pieces
130 g wheat flour (type 405)
150 g Kölln® Muesli Crunchy Yogurt Raspberry 30% less fat
70 g starch, 1 tsp. baking powder
150 g soft butter
200 g sugar
1 egg (weight cat. M)
peel of 1 organic lemon
3 tbsp. low fat yogurt
Preparation
Mix all ingredients. Put dough with 2 teaspoons with a little distance from each other on a baking tray lined with baking paper and bake. Leave on the baking tray for a few minutes to cool down, then let cool on a cooling rack.
Top/bottom heat: 160 °C
Fan assisted oven: 130 °C
Baking time: 12-15 minutes
Preparation time: approx. 20 minutes