method

• To make the frozen yogurt, decant it into a Tupperware box 2cm deep and freeze overnight. Take the container out of the freezer and allow to soften for a few minutes. With a round metal cutter (dipped in warm water), cut 10 discs from the frozen yogurt. Wrap each round in cling film, place on a baking tray and put back into the freezer for about 20mins to harden. Alternatively, pour the yogurt into a muffin tray or 10 ramekins covered in cling film, 2cm deep, and freeze overnight.
• To make the cookies, combine the flour, cocoa, chopped hazelnuts and baking powder in a large bowl. In a separate bowl, whisk together the softened butter and all the sugar, then add the eggs one at a time and the vanilla extract. Add the dry ingredients and mix well. Split the cookie dough into 2 sections and roll up into cylinders. Wrap the 2 cylinders in cling film and keep in the fridge for at least two hours. Take the cookie dough cylinders out of the fridge. Preheat the oven at 180°C. Unwrap the cookie rolls and cut each roll into 10 thick slices. Line a baking tray with greaseproof paper and place the cookie discs on it. Bake for 18-20 minutes until golden brown. Allow to cool completely.
• Take the frozen Glenisk organic greek style salted caramel yogurt out of the freezer and assemble by sandwiching a frozen yogurt disc between 2 cookies. Drizzle with caramel sauce and sprinkle with toasted almond slivers.