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.