Beat the margarine and sugar together until light & fluffy, then mix in the yogurt / cream and vanilla
Whisk together the flour, xanthan gum if using, baking powder and cinnamon in another bowl
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
Unwrap the dough and let it sit at room temperature for 15 minutes
Flour a work surface and knead the dough until it can be easily rolled or patted out
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
Trim the ends straight, wrap in clingfilm again and put on a baking tray in the freezer for 30 minutes
Preheat the oven to gas 5 / 190C / 375F and line a baking sheet with parchment paper
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
Place the rounds on the baking sheet, you may need to reshape them slightly
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
