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This image shows a stack of golden yo yo biscuits sandwiched with pink filling, beautifully arranged on a plain white ceramic plate, placed on a clean white marble countertop, with no other objects or ingredients in the background.

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine australian
Servings 20 people
Calories 172 kcal

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.
    buttercream-mixture-being-whisked-in-glass-bowl-on-marble
  • Sift in the self-raising flour, plain flour, and custard powder, and stir well to combine.
    This image shows a top-down view of the same clear glass mixing bowl on a clean white marble countertop, now containing the creamy butter mixture, with sifted self-raising flour, plain flour, and yellow custard powder sitting on top, ready to be stirred.
  • Roll the mixture into teaspoon-sized balls, placing them 5 cm apart on the prepared trays, and press the tops lightly with a fork.
    This image shows a top-down view of the silver baking tray lined with parchment paper on a clean white marble countertop, filled with evenly spaced small pale yellow dough balls pressed lightly on top with a fork, ready for baking.
  • Bake for 10–12 minutes or until just lightly golden.
    This image shows a top-down view of the silver baking tray with lightly golden yo yo biscuits fresh from the oven, cooling on the parchment paper over a clean white marble countertop.
  • Leave the biscuits to cool on the trays for 10 minutes before transferring them to a wire rack to cool completely.
    This image shows a top-down view of pale golden yo yo biscuits arranged neatly on a black wire cooling rack, placed over a clean white marble countertop.
  • 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.
    This image shows a top-down view of the same clear glass mixing bowl on a clean white marble countertop, now containing the smooth creamy filling mixed with a drop of pink food coloring, creating a pale pink hue.
  • Spread about 1 teaspoon of filling onto one biscuit and sandwich with another.
    This image shows a top-down view of pale golden yo yo biscuits being assembled on a black wire cooling rack over a clean white marble countertop, with one biscuit spread with pale pink filling and another placed on top to form a sandwich.

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.