This tzatziki-inspired warm weather treat has to be one of the prettiest recipes in my repertoire. Chunks of cucumber are frozen then whizzed up in a food processor with natural yoghurt, lemon, and lots of fresh mint.

The fresh and zesty frozen yoghurt is sandwiched between two gorgeously chewy brown butter biscuits to create the perfect little package of pure happiness.

Don’t be afraid to have fun with this recipe! Add a splash of gin to make it a little more grown up, change up what biscuits you top and tail it with, or even serve as part of a savoury dish, it would go wonderfully with a chilled gazpacho soup. Have fun!

For the frozen yoghurt: 

450g cucumber, chopped into chunks and frozen – I used 1 large cucumber, cut, then frozen, do this a day ahead

300g natural Greek yoghurt

Juice and zest of 1 lemon

1½ tbsp sugar

a few sprigs of fresh mint

½ tsp sea salt

For the biscuits: *OR USE GOOD QUALITY STORE BOUGHT BISCUITS

180g unsalted butter, chopped

1 cup (175g) brown sugar

2½ cups (375g) wholemeal flour

1 egg

1 egg yolk

1 tbsp water

Zest of ½ lemon

Salt

Preheat oven to 160C

For the biscuits, place the butter and brown sugar in the bowl of a food processor and whiz until smooth. Add the flour, whole egg, egg yolk, lemon zest, water, and a pinch of salt and whiz again to form a smooth dough.

Turn out dough onto a lightly flour surface and knead lightly. Wrap in plastic wrap and pop into the fridge for 30 minutes to chill.

Roll out the dough between two sheets of baking paper – to prevent the dough from sticking – roll out until 5 mm thick. Using cookie cutter rounds, cut out rounds of the dough.

Place on a baking tray lined with non-stick baking paper and pop into the oven to bake for 20 minutes, or until golden. Let cool.

For the frozen yoghurt, place the frozen cucumber chunks in the bowl of a food processor with sugar, the zest and juice of a lemon, a good handful of mint leaves, sea salt, and yoghurt. Whiz until smooth. Transfer to a bowl and place in the freezer until ready to assemble sandwiches.

When ready to assemble, take one of the biscuits and turn so that the flat bottom is facing up. Scoop a generous amount of the frozen yoghurt onto the middle of biscuit. Top with another biscuit, this time with the flat bottom facing down, and gently squeeze the two biscuits together. Use a knife to clean up around the edges before placing in the freezer to chill for 15 minutes – or eat straight away…

*Note: These can be made ahead of time and kept in the freezer for a few weeks. To store, simply wrap the sandwich tightly in plastic wrap and leave in the freezer.

Makes 6-8 large sandwiches (with biscuits left over)