Always check the labels of the products you use.
Method
- 1
Draw out the juice. Toss the peaches with the 50 g sugar and leave 30 minutes, then drain in the colander, keeping 60 ml of the juice. Removing the excess liquid keeps the biscuits from sinking into a soggy filling.
- 2
Bake the fruit. Heat the oven to 220 °C (200 °C fan). Whisk the reserved juice with the cornflour, lemon juice and salt, toss with the peaches in the dish and bake 10 minutes so the fruit is hot when the biscuits go on.
- 3
Make the biscuits. Whisk the flour, sugar, baking powder, bicarbonate and salt. Stir the melted butter into the yoghurt (it will clump slightly, which is fine), then fold into the dry ingredients until just combined.
- 4
Top. Divide the dough into 6 rough mounds over the hot peaches and sprinkle with the cinnamon sugar.
- 5
Bake. Bake 16-18 minutes, until the biscuits are golden and a skewer in the centre of one comes out clean. Cool 15 minutes before serving.
Storage
Best eaten warm on the day. Leftovers keep covered in the fridge for 2 days; reheat in the oven.
Free sugars
16.4 g per serving
32.8 % of the 50 g daily maximum · 65.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 × 20 cm baking dish
- large bowl
- colander set over a bowl
- baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 318 kcal |
| Protein | 4.9 g |
| Carbohydrate | 53.4 g |
| of which sugars | 32.7 g |
| of which free sugars | 16.4 g |
| Fat | 10.8 g |
| of which saturates | 6.5 g |
| Fibre | 3.5 g |
| Salt | 0.59 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
