There’s something universally satisfying about a melt-in-your-mouth biscuit, and these Yo Yo Biscuits bring that same buttery crumble you’ll find in an old-world French sablé—only with a playful Aussie twist.
Drawing inspiration from café counters in Melbourne to biscuit tins in rural England, this recipe uses cornstarch for that signature tender bite, a trick I picked up while traveling through Europe’s baking capitals.
Best of all, Yo Yo Biscuits invite creativity—whether you sandwich them with spiced fillings like cardamom cream or drizzle them with dark chocolate for a continental flair.
Perfect for Every Season!
- I first made these biscuits after a summer trip to Australia, and now they’ve become my go-to for sharing a “taste of travel” with friends—great for anyone craving global flavors without leaving home.
- Their delicate texture reminds me of Parisian pastries, so I love pairing them with tea on rainy afternoons—it’s a simple indulgence readers can easily recreate for cozy days.
- I’ve experimented with fillings over time, adding orange zest or cinnamon to the buttercream—proof that this recipe flexes beautifully with whatever’s in your pantry.
- Surprisingly, I found they work as a lighter post-dinner treat; since they’re small and satisfying, they help curb cravings without feeling heavy—perfect if you’re trying to stay mindful of sweets.
- And honestly? Every bite is buttery, crumbly, and just melts away… a flavor you’ll want to savor slowly, whether you’re hosting or winding down solo.
Yo Yo Biscuits Recipe
Delicate, buttery Yoyo Biscuits melt in your mouth with every bite. These classic treats pair a soft custard-flavored cookie with a creamy, lightly tangy pink filling. Perfect for tea parties or homemade gifts, they’re simple to bake yet delightfully elegant and nostalgic.
Equipment
- Mixing bowls
- Stand mixer or hand-held beaters
- Measuring spoons
- Sifter
- Baking trays
- Baking paper
- Fork
- Wire cooling rack
Ingredients
- 1 tsp vanilla extract
- 180 g butter at room temperature
- ½ cup plain flour
- 1 cup self raising flour
- ⅓ cup icing sugar
- ½ cup custard powder
Filling
- 2 tsp vanilla esence
- 1 drop pink food colouring optional
- 250 g icing sugar
- 40 g butter at room temperature
- ½ tsp lemon juice
Instructions
- Preheat the oven to 160°C (fan-forced) and line two baking trays with baking paper.
- Sift the icing sugar into a large bowl, add the butter and vanilla essence, then beat with a stand mixer or hand-held beaters until smooth and creamy.
- Sift in the self-raising flour, plain flour, and custard powder, and stir well to combine.
- Roll the mixture into teaspoon-sized balls, placing them 5 cm apart on the prepared trays, and press the tops lightly with a fork.
- Bake for 10–12 minutes or until just lightly golden.
- Leave the biscuits to cool on the trays for 10 minutes before transferring them to a wire rack to cool completely.
- To make the filling, beat the butter, vanilla essence, and lemon juice until smooth and creamy, then gradually add the sifted icing sugar, beating well between additions.
- Once smooth, add one drop of pink food coloring and beat until evenly mixed.
- Spread about 1 teaspoon of filling onto one biscuit and sandwich with another.
Notes
- Chill the dough for 10 minutes if it’s too soft to roll easily.
- Lightly flour your hands to prevent sticking when shaping the dough.
- For even baking, rotate trays halfway through the baking time.
| Nutrition | Value |
| Calories | 172kcal |
| Carbohydrates | 22g |
| Fibre | 1g |
| Fat | 9g |
| Protein | 1g |
| Cholesterol | 25g |
Tips to Ease Your Job!
- Roll small balls: Roll the dough into very small balls so that once sandwiched together, the biscuits stay petite—perfect for elegant afternoon tea treats.
- Press gently with a fork: Lightly press the tops with a fork to create that signature ridged look without flattening the dough too much.
- Maintain oven temperature: Keep your oven at the right temperature to prevent cracks, and rotate the trays halfway through baking for even results.
- Avoid overbaking: Don’t overbake—these biscuits cook quickly! Take them out after 10 minutes (or 12 if slightly larger) and let them firm up as they cool.
- Choose your icing sugar: For the filling, pure icing sugar helps achieve a firmer set, but soft icing sugar mixture works too depending on your preference.
