Yoghurt coated biscuits are a simple, no-bake treat where crisp biscuits are dipped or spread with a tangy yoghurt-based coating and chilled until set. The combination of crunchy, slightly sweet biscuit and creamy, tart yoghurt creates a balanced snack that is both refreshing and satisfying. This recipe uses just three main ingredients and comes together in under half an hour, making it perfect for a quick dessert or a fun project with kids.
Ingredients
- 24 plain biscuits (such as Marie, Rich Tea, or digestive biscuits)
- 1 cup (240 g) thick Greek yoghurt (full-fat works best)
- 1/2 cup (60 g) powdered sugar (icing sugar), sifted
- 1 tsp vanilla extract (optional)
- 1/2 cup (85 g) white chocolate or candy melts (for dipping, optional)
- 1 tbsp coconut oil or vegetable shortening (if using chocolate)
- Colored sprinkles, crushed nuts, or shredded coconut for decoration (optional)
Instructions
- Line a baking sheet or tray with parchment paper. Set aside.
- In a medium bowl, combine the Greek yoghurt, powdered sugar, and vanilla extract (if using). Whisk until smooth and the sugar is fully dissolved. The mixture should be thick but spreadable.
- If you are using the chocolate coating, melt the white chocolate and coconut oil together in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Set aside to cool slightly.
- Take a biscuit and either spread a generous layer of the yoghurt mixture over the top with a knife or small spatula, or dip the biscuit into the yoghurt mixture to coat both sides. For a cleaner look, use a fork to lift the coated biscuit and let excess drip off.
- Place the coated biscuit on the prepared baking sheet. Repeat with the remaining biscuits.
- If you want a chocolate drizzle or coating, dip the yoghurt-coated biscuits into the melted chocolate (or drizzle it over them) and return to the sheet.
- Decorate with sprinkles, nuts, or coconut immediately, while the coating is still wet.
- Refrigerate the biscuits for at least 1 hour, or until the yoghurt coating is firm and set. The coating will not harden like chocolate; it will remain soft but hold its shape.
- Serve chilled or at room temperature, but keep refrigerated until ready to serve.
Tips
- Use full-fat Greek yoghurt: Low-fat or regular yoghurt has a higher water content, which can make the coating runny and prevent it from setting properly. Full-fat Greek yoghurt is thick and creamy, giving the best texture.
- Sweeten to taste: The amount of powdered sugar can be adjusted. If your yoghurt is already sweetened, you may need less. Taste the mixture before coating the biscuits.
- Work quickly: The yoghurt mixture is soft, so coat the biscuits in batches and keep the remaining mixture refrigerated if your kitchen is warm. This helps maintain a thick consistency.
- Chill thoroughly: Do not skip the chilling time. The biscuits need at least an hour in the fridge to set; otherwise, the coating will slide off.
Serving Suggestions
Serve these yoghurt coated biscuits as a light dessert with fresh berries or a drizzle of honey. They also make a lovely afternoon snack with tea or coffee. For a more indulgent treat, sandwich two biscuits with yoghurt filling and then coat the outside – like a homemade ice cream sandwich without the ice cream.
Variations
- Chocolate yoghurt: Replace 2 tablespoons of Greek yoghurt with 2 tablespoons of cocoa powder for a chocolate version.
- Fruit flavored: Stir in 1-2 tablespoons of fruit jam or lemon curd into the yoghurt mixture for a fruity twist.
- Vegan option: Use a thick coconut yoghurt and maple syrup instead of powdered sugar. Note that the setting time may be longer, and the texture will be slightly different.
- Spiced: Add a pinch of cinnamon or cardamom to the yoghurt mixture for a warm spice flavor.
Storage and Reheating
Store the yoghurt coated biscuits in an airtight container in the refrigerator for up to 3 days. Place them in a single layer with parchment paper between layers to prevent sticking. They are best eaten chilled; no reheating is needed. If you have coated them with chocolate, they can also be stored in the fridge for up to 4 days, but the yoghurt may begin to weep slightly after 2 days.
Frequently Asked Questions
Can I use regular yoghurt instead of Greek?
Yes, but regular yoghurt is thinner and will make a runnier coating. To thicken it, strain it through a cheesecloth or coffee filter in the fridge for a few hours to remove excess whey.
Why is my yoghurt coating not setting?
This usually happens if the yoghurt is too thin or the biscuits are not chilled long enough. Make sure you use thick Greek yoghurt and refrigerate for at least 1 hour. If it is still soft, add a little more powdered sugar or a teaspoon of cornstarch to help stabilize.
Can I freeze these biscuits?
Yes, you can freeze them for up to 2 months. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Thaw in the refrigerator for about 30 minutes before serving.
What biscuits work best?
Plain, sturdy biscuits like Marie, Rich Tea, or digestive biscuits work well because they hold up to the coating. Avoid very thin or fragile biscuits that may break when dipped.
Can I make these ahead of time?
Absolutely. They can be made up to 1 day in advance and kept refrigerated. For best texture, add any chocolate drizzle or decorations just before serving.
Are these safe for kids?
Yes, they are a kid-friendly treat. Just be mindful of any allergies (dairy, nuts) and supervise young children with small decorations.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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