Yo Yos
Servings 15 biscuits
Ingredients
Biscuit
- 1 cup self raising flour
- ½ cup plain flour
- ½ cup custard powder (it's fine if the flavour is 'vanilla', that's standard I think)
- ⅓ cup icing sugar
- 180 g butter (room temperature, but not melted)
- 1 ½ tsp vanilla extract
Filling
- 250 g icing sugar
- 40 g butter (room temperature, but not melted)
- 2 tsp vanilla essence
- ½ tsp lemon juice
- 1 drop food colouring (blue or pink are best)
Instructions
Biscuits
- Preheat oven to 160 degrees celsius (fan-forced).
- Line two baking trays with baking paper (or if you have a silicone baking mat, use that).
- Sift the icing sugar into a large bowl (or if you're lazy, don't bother sifting and just chuck it in. It's much better to sift though because you'll end up with a much smoother mixture).
- Add the butter and vanilla essence and beat with a stand mixer or hand-held beaters until smooth and creamy.
- Sift into the bowl the self raising flour, plain flour and custard powder. Stir well to combine.
- Roll mixture into teaspoonful sized balls and place 3-5cm apart on the prepared baking trays. Try to make sure you have an even number, otherwise you'll only have a leftover half biscuit!
- Press the tops of the balls lightly with a fork.
- Bake for 10-12 minutes or until just ever so lightly golden.
- Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
Filling
- Beat the butter, vanilla essence and lemon juice until smooth and creamy.
- Slowly add the icing sugar (sifted is best), beating well in between additions.
- When the mixture is completely combined and smooth, add one drop of food colouring and beat until the colour is evenly dispersed.
- Join two biscuits together with 1 tsp of filling.
Notes
Roll the dough into very small balls – because you will be sandwiching two of the biscuits together with the filling, you want to ensure that they are small in size. Think petite little afternoon tea bites!
Press down lightly with a fork – get that classic lined appearance by very gently pressing down on the top of the dough balls with a fork.
Make sure your oven isn’t too hot – avoid the biscuits cracking by not over-heating your oven. Turn the trays partway through cooking.
Don’t overcook – these cookies do not take long at all to bake! Remove from the oven after 10 minutes (12 if your biscuits are slightly bigger) and allow to cool. The biscuits will firm on cooling.
Icing sugar options – you can use either soft icing sugar mixture or pure icing sugar for the filling. I like to use pure icing sugar as it helps to set the filling firm. Either soft icing sugar mixture or pure icing sugar can be used in the biscuit mixture.
Store the yo yo biscuits in an airtight container at room temperature for up to 1 week.
Alternatively, freeze in an airtight container for up to 1 month.
Press down lightly with a fork – get that classic lined appearance by very gently pressing down on the top of the dough balls with a fork.
Make sure your oven isn’t too hot – avoid the biscuits cracking by not over-heating your oven. Turn the trays partway through cooking.
Don’t overcook – these cookies do not take long at all to bake! Remove from the oven after 10 minutes (12 if your biscuits are slightly bigger) and allow to cool. The biscuits will firm on cooling.
Icing sugar options – you can use either soft icing sugar mixture or pure icing sugar for the filling. I like to use pure icing sugar as it helps to set the filling firm. Either soft icing sugar mixture or pure icing sugar can be used in the biscuit mixture.
Store the yo yo biscuits in an airtight container at room temperature for up to 1 week.
Alternatively, freeze in an airtight container for up to 1 month.