Description
Delight in these classic Yo Yo Biscuits featuring buttery, custard-flavored cookies sandwiched with a smooth vanilla buttercream filling. Perfectly crisp around the edges yet tender inside, these biscuits are ideal for afternoon tea or sharing with friends and family.
Ingredients
For the Cookies
- 226 g unsalted butter, softened (1 cup / 2 sticks / 8 oz)
- 70 g icing sugar (powdered sugar) (½ cup / 2 ½ oz)
- 1 teaspoon vanilla extract
- 195 g plain flour (all purpose flour) (1 ½ cups / 7 oz)
- 70 g custard powder (½ cup / 2 ½ oz)
For the Vanilla Buttercream Filling
- 57 g unsalted butter, softened (¼ cup / ½ stick)
- 1 cup icing sugar (powdered sugar) (140 g)
- 2-3 teaspoons water
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 180°C (160°C fan forced) or 350°F. Line two large baking sheets with baking paper to prepare for baking the biscuits.
- Make Cookie Dough: In a large bowl, use an electric beater or stand mixer with paddle attachment to beat together the softened butter and icing sugar until the mixture is pale and creamy. Add the vanilla extract and beat well to combine.
- Add Dry Ingredients: Sift in the plain flour and custard powder into the butter mixture. Mix on low speed until just combined, making sure to scrape down the sides of the bowl to avoid any pockets of butter.
- Shape Cookies: Lightly dust your hands with flour. Take 2 teaspoons of the cookie dough and roll them into balls. Place the balls onto the prepared baking trays about 4 cm (1 ½ inches) apart to allow space for spreading.
- Flatten Cookies: Dip a fork in flour and use it to lightly press down the top of each dough ball until they are flattened to just over half the original height and approximately 4 cm wide. Re-flour the fork as needed between presses to prevent sticking.
- Bake Cookies: Bake the cookies in the preheated oven for 14-15 minutes, or until the edges just start to turn golden. Remove from oven and let cookies cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Buttercream Filling: In a bowl, combine the softened butter, icing sugar, vanilla extract, and start with 2 teaspoons of water. Beat the mixture for 3-4 minutes until light and creamy, scraping down the bowl sides as needed. Add additional water if necessary to achieve a soft, spreadable consistency that won’t break the biscuits when sandwiched.
- Assemble Biscuits: Spread or pipe the vanilla buttercream onto the flat side of half the cooled cookies. Top each with another cookie to create sandwich biscuits.
- Enjoy and Share: Serve these delicious Yo Yo Biscuits with tea or coffee, and don’t forget to leave a comment and rating if you enjoyed the recipe.
Notes
- Ensure butter is softened at room temperature for easy creaming.
- Dust your hands and fork lightly with flour to handle sticky dough easily.
- Adjust water quantity in buttercream to achieve a smooth spreading consistency.
- Cookies can be stored in an airtight container for up to 5 days.
- For extra flavor, try adding a pinch of cinnamon or lemon zest to the cookie dough.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
