Yo-yo biscuits recipe
Makes 15 complete biscuits
Egg free, Nut free
- 125g butter, softened
- ¼ cup icing sugar, sifted
- 1 teaspoon vanilla essence
- 1 cup plain flour
- ¼ cup cornflour
- 30g butter, softened
- ¾ cup icing sugar, sifted
- 1-2 teaspoons lemon juice
- 3 raspberries
Use an electric mixer or beaters to cream butter, icing sugar and vanilla essence.
Sift together the flour and cornflour, add to butter mixture and mix on low speed until just combined and a soft dough forms.
Place a piece of plastic film on a work bench, tip dough onto plastic film, wrap up and roll into a sausage about 2cm diameter (no messy bench or hands!).
Refrigerate for at least 30 minutes.
Preheat oven to 160°C.
Line two baking trays with non-stick baking paper.
Remove dough from fridge and slice into about 30 rounds.
Lightly flour hands and roll each round into a small ball.
Place each ball onto the tray about 5cm apart.
Dip a fork in flour and press each ball to 1 cm thick.
Bake for 10-15 minutes or until just starting to colour.
Cool on baking tray.
To prepare filling, beat the butter, icing sugar and enough lemon juice to make a thick paste.
To make raspberry filling, place half the filling in a separate bowl and stir through raspberries to make a beautiful pink colour.
To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit.
Repeat with remaining biscuits and filling.
Keeps in an airtight container for up to 5 days, but I bet they won’t last that long.
- Yo-yos (melting moments) demand some respect – they are like shortbread with bad attitude! My first batch this week literally melted after 5 minutes in the oven.
- Straight into the bin! Thus, I bumped up the flour content and introduced the ‘refrigerate before rolling up’ step into the method.
- Worked a treat.
- Recipe created by Melissa Hughes for Kidspot.