Stir the yoghurt, syrup and butter together in a bowl
Mix the flour and baking powder in a separate bowl
Mixing the content of the two bowls and stir till the dough has a uniform consistency
Roll the dough as thin as possible on a flour-dusted table. If the dough sticks to the rolling pin, sprinkle a little flour on top of the dough.
Cut out biscuits with a cookie cutter which is 5 cm in diameter
Cut out the middle of half of the biscuits with a cookie cutter of 2,5 cm in diameter
Put the biscuits on baking trays with baking paper and bake in the oven at 190℃ for 8 minutes
Let the biscuits cool down
Spread jam on the top of a biscuit without a hole in the middle
Place a biscuit with a hole on top of the jam-covered biscuit and press lightly together
Repeat steps 9 and 10 with the remaining biscuits
Store the cakes in a cake tin
