• Rolling pin icon
    Prep Time: 30 min
  • Cooker icon
    Cooking Time: 25 min
  • Clock icon
    Difficulty: Easy
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  • table top mixer (or whisk and large bowl)
  • spatula
  • 2 small mixing bowl
  • Baking/parchment paper
  • piping bag
  • knife
  • sieve
  • 160g Room temperature unsalted butter
  • 300g Homepride self-raising flour
  • 100g Caster sugar
  • ½ tsp Ground cinnamon
  • 45g Room temperature unsalted butter
  • 30g Greek yoghurt
  • 140g Sieved icing sugar
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  • Begin by pre-heating your oven to 170°c, gas mark 5.

  • To make the biscuit, place your butter, sugar, flour and ground cinnamon into a large mixing bowl. Using your fingertips, bring the mix together. It should become a breadcrumb style mix. As you continue to mix it will turn to a soft ball. Be careful not to over work it.

  • Set aside in the fridge to rest for 30 minutes.

  • Once rested, rollout between 2 sheets of baking paper until it’s about 1/2cm in thickness. Make it as square as possible.

  • Mark the biscuit using a large knife into 2cm wide fingers – make as many as you can but ensure you have an even number.

  • Place on a baking tray and cook for 10 minutes.

  • Remove from the oven and remark the biscuits if they’ve spread too far, sprinkle a little extra sugar over and some ground cinnamon.

  • Finish cooking for a further 5 minutes until golden in colour. Remove and place on a cooling rack.

  • Whilst cooling, it’s time to make the filling; In a table top mixer (or in a bowl with a whisk) place the room temperature butter and yoghurt, whisk until fully incorporated. Slowly add the sieved icing sugar and whisk until combined. Place into a piping bag and set aside.

  • Once your biscuits are completely cooled, upturn half of them and pipe the yoghurt mixture in.

  • Top with the other half of the biscuits and allow to set firm.

  • Place on a baking tray and cook for 10 minutes.