• Rolling pin icon
    Prep Time: 30 Min
  • Cooker icon
    Cooking Time: 25 Min
  • Clock icon
    Difficulty: Easy
  • Plate icon


  • table top mixer (or whisk and large bowl)
  • spatula
  • 2 small mixing bowl
  • Baking/parchment paper
  • piping bag
  • knife
  • sieve
  • Biscuits
  • 160g Room temperature unsalted butter
  • 300g Homepride self-raising flour
  • 100g Caster sugar
  • ½ tsp Ground cinnamon
  • Filling
  • 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.