YO-YO BISCUITS
Classic melt-in-your-mouth yo yo biscuits with a sweet creamy filling. These soft and crumbly custard cookies are inspired by the original CWA recipe.
Provided by Lucy - Bake Play Smile
Categories Biscuits
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 160 degrees celsius (fan-forced).
- Line two baking trays with baking paper.
- Sift the icing sugar into a large bowl.
- Add the butter and vanilla essence.
- 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 5cm apart on the prepared baking trays.
- 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.
- To make the filling, beat the butter, vanilla essence and lemon juice until smooth and creamy.
- Slowly add the sifted icing sugar, beating well in between additions.
- When the mixture is completely combined and smooth, add one drop of pink food colouring and beat until the colour is evenly dispersed.
- Join two biscuits together with 1tsp of filling.
- Preheat oven to 160 degrees celsius (fan-forced). Line two baking trays with baking paper.
- Measure the self raising flour, plain flour and custard powder into the TM bowl and sift on Speed 3 for 30 seconds to combine. Place the flour mixture into a separate bowl and set aside.
- Place the butter, vanilla essence and icing sugar in the TM bowl. Beat on Speed 4 for approximately 1 minute or until the mixture is pale, fluffy and smooth.
- Add the flour mixture and combine on Speed 1, slowly increasing to Speed 4 until smooth and completely combined (if your mixture is too sticky, add a little more flour).
- Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays. Press the tops of the balls lightly with a fork.
- Bake for 10-12 minutes or until just lightly golden. Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
- To make the filling, combine the butter and icing sugar on Speed 4 until pale and smooth. Add the vanilla essence, lemon juice and one drop of pink food colouring. Beat for 1 minute, Speed 6, or until smooth and fluffy.
- Join two biscuits together with 1 teaspoon of filling.
Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 81 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
YOYOS
My Mummy pleaded with me to make these, her grandma used to make them and she hadn't had them in so long. I took one each for my neighbour and her daughter and they loved them, took them to school and my friends demolished them and it was a fight over the last one. These are a true kiwi recipe, out of the Edmonds cookbook
Provided by Perfect Pixie
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- pre heat oven to 180 degrees C.
- cream butter and icing sugar until light and fluffy.
- add essence.
- sift flour and custard powder together, fold into creamed mixture.
- roll teaspoonfuls of mixture into balls.
- place on oven tray, gently flatten with a floured fork (not to hard, you still want a thick cookie and it does not rise when baking).
- bake for 15-20 minutes, when cold sandwich together in pairs with butter filling.
- to make butter filling:.
- beat all ingredients until well combined.
YO-YO BISCUITS
Delicious, fine texture, buttery biscuits join together with sweet lemony butter cream or chocolate butter cream. Sometimes called Melting Moments here in Australia.
Provided by Hanka
Categories Dessert
Time 30m
Yield 12 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 170°C.
- Cream butter and icing sugar until light. Add sifted flour and custard powder. Mix well until forms into smooth dough.
- Roll dough into logs and cut it up into small pieces same size about 30g each.You should have about 24 pieces.
- Form into balls and place on tray and press with a fork.
- Bake for about 15 minutes. They should be very pale almost no color.
- Tip: Don't over bake them they will be dry.
- For butter-cream:.
- With electric mixer whip the softened butter with icing sugar until light and fluffy. Add lemon juice and zest and more or less up to your taste.
- When biscuits are cooled join together with butter cream.
- Tip: If you prefer chocolate butter cream omit lemon juice and zest and add 2 tablespoons cocoa powder and 1tsp. vanilla extract.
EDMONDS YOYOS
Two deliciously crumbly cookies sandwiched together with a custardy filling...a family favourite! Edmonds is a New Zealand recipe staple, a fail-proof cookbook. In New Zealand I used to make these regularly for my family...they never lasted long!!!
Provided by the_allergic_chef
Categories Breads
Time 35m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 8
Steps:
- Cookies:.
- preheat oven to 180C or 350°F.
- cream butter and sugar until light and fluffy and add vanilla essence.
- sift the flour and custard powder and mix sifted ingredients into butter mix.
- roll small teaspoons of dough into balls and place on greased tray. flatten balls slightly with a fork.
- bake in the oven for 15-20 minutes. remove from the oven and allow to cool.
- Filling:.
- Beat all filling ingredients together until combined.
- Assembly:.
- Sandwich two cookies together with a little butter filling and serve.
Nutrition Facts : Calories 132.1, Fat 9.2, SaturatedFat 5.8, Cholesterol 24, Sodium 80.1, Carbohydrate 11.7, Fiber 0.2, Sugar 4.5, Protein 1.1
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