Beat the margarine and sugar together until light & fluffy, then mix in the yogurt / cream and vanilla

Add half of the flour mixture to the creamed margarine and mix

Add the rest of the flour in and form a dough. It should be very slightly crumbly but stick together. If using GF flour it may be too dry so add an extra tbsp of yogurt or a splash of coconut milk

Shape the dough into a ball, wrap in clingfilm and let sit in the fridge for an hour

Shape into a rough rectangle around 30cm x 20cm

Mix the filling ingredients together and spread over the dough

Roll the dough up tightly from the longest edge like a swiss roll / jelly roll

Take the dough from the freezer, unwrap and slice into rounds. I got 20. The easiest way is to cut the dough in half down the centre, then halve each half Now cut each piece of rolled dough into 5 slices. The rounds end up being more equally sized this way

Bake for 15 minutes until slightly golden then let cool on the tin for 5 minutes before transferring to a wire rack to cool completely

Mix the glaze ingredients together and drizzle over the cookies. Put them back on the lined baking sheet for this, easier clean up!

Let set then serve