www.odlums.ie /recipes/orange-yoghurt-bars/

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 150g/5oz Shamrock Golden Caster Sugar
  • 100ml/5fl.oz Glenisk Vanilla Yogurt
  • 125g/4oz Butter
  • 2 Tablespoons Orange Juice
  • 1 Teaspoon Vanilla Essence
  • 1 Level Teaspoon Bread Soda (sieved)
Icing  
  • 350g/12oz Icing Sugar
  • 150g/5oz Butter (room temperature)
  • 3 Tablespoon Orange Juice
  • 1 Tablespoon freshly Grated Orange Peel for decoration, if liked

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Line a swiss roll tin 28cms x 18cms/11" x 7" with greaseproof paper.
  2. Beat the sugar, yoghurt and butter together in a large bowl until smooth. Add remaining Ingredients for the bars and mix well.
  3. Transfer mixture to the prepared tin and gently spread out evenly.
  4. Bake for about 20 minutes until golden brown and a knife inserted in the centre comes out clean.
  5. Turn onto a wire tray, remove the lining paper and allow to cool completely.
  6. Meanwhile make the icing by beating the sugar, butter and orange juice together until smooth and creamy.
  7. Spread icing over cold mixture and cut into bars. Sprinkle with orange rind if liked.
 
OrangeYoghurtBars

Orange & Yoghurt Bars

Category

Traybakes & Slices

Cook Time

20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 150g/5oz Shamrock Golden Caster Sugar
  • 100ml/5fl.oz Glenisk Vanilla Yogurt
  • 125g/4oz Butter
  • 2 Tablespoons Orange Juice
  • 1 Teaspoon Vanilla Essence
  • 1 Level Teaspoon Bread Soda (sieved)
Icing  
  • 350g/12oz Icing Sugar
  • 150g/5oz Butter (room temperature)
  • 3 Tablespoon Orange Juice
  • 1 Tablespoon freshly Grated Orange Peel for decoration, if liked

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Line a swiss roll tin 28cms x 18cms/11" x 7" with greaseproof paper.
  2. Beat the sugar, yoghurt and butter together in a large bowl until smooth. Add remaining Ingredients for the bars and mix well.
  3. Transfer mixture to the prepared tin and gently spread out evenly.
  4. Bake for about 20 minutes until golden brown and a knife inserted in the centre comes out clean.
  5. Turn onto a wire tray, remove the lining paper and allow to cool completely.
  6. Meanwhile make the icing by beating the sugar, butter and orange juice together until smooth and creamy.
  7. Spread icing over cold mixture and cut into bars. Sprinkle with orange rind if liked.
 
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