Description
Classic Yo Yo Biscuits featuring tender, buttery cookies filled with a smooth and creamy vanilla buttercream. These delightful treats combine a delicate custard-flavored biscuit with a soft frosting, perfect for afternoon tea or special occasions.
Ingredients
For the Cookies
- 226 g unsalted butter, softened (1 cup / 2 sticks / 8oz)
- 70 g icing sugar (powdered sugar) (½ cup / 2 ½oz)
- 1 teaspoon vanilla extract
- 195 g plain flour (all purpose flour) (1 ½ cups / 7oz)
- 70 g custard powder (½ cup / 2 ½oz)
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 the oven: Preheat your oven to 180°C (160°C fan forced) or 350°F. Prepare two large baking sheets by lining them with baking paper to prevent sticking.
- Make the cookie dough: In a large bowl, use an electric beater or a stand mixer fitted with a paddle attachment to cream together the softened butter and icing sugar until the mixture becomes pale and creamy. Add the vanilla extract and continue beating to combine well.
- Add dry ingredients: Sift the plain flour and custard powder into the butter mixture. Mix on low speed just until everything is combined, ensuring there are no pockets of butter left. Scrape down the sides of the bowl as needed.
- Shape the cookies: Lightly dust your hands with flour. Roll small portions of dough, about 2 teaspoons each, into balls. Place them onto the prepared baking trays, spacing them approximately 4 cm (1 ½ inches) apart to allow for spreading.
- Flatten with a fork: Dip a fork lightly into flour and gently press down on the top of each dough ball until they are flattened to above half their original height and about 4 cm (1 ½ inches) wide. Re-flour the fork between each biscuit to prevent sticking.
- Bake the cookies: Bake in the preheated oven for 14 to 15 minutes or until the edges start to turn a light golden color. Remove from the oven and allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the vanilla 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 to 4 minutes until light and creamy, scraping down the bowl sides as necessary. Add the additional water by teaspoonfuls to achieve a soft, spreadable consistency. Avoid making it too stiff to prevent biscuits from breaking when sandwiching.
- Assemble the Yo Yo biscuits: Spread or pipe the vanilla buttercream onto the flat side of half of the cooled biscuits. Top them carefully with the remaining biscuits to form sandwich cookies.
- Serve and enjoy: Your Yo Yo Biscuits are ready to be served. They make an excellent accompaniment to tea or coffee. Store in an airtight container for freshness.
Notes
- Make sure the butter is softened but not melted for the best creaming results.
- Re-flouring the fork before pressing prevents the dough from sticking and helps create a clean pattern.
- Adjust water in the frosting gradually to avoid making it too runny or too stiff.
- For best texture, allow biscuits to cool completely before sandwiching with buttercream.
- These biscuits can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
