Yo-yo biscuits

Method

1
In the bowl of a stand mixer, add your softened butter and sift over your icing sugar. Beat until for 2-3 minutes or until white, and well combined. Season with pinch of salt.
2
Gently fold in the flour, baking powder and custard powder to form a nice dough. Wrap in cling film and rest in fridge for 30 minutes.
3
Preheat oven to 180°C fan forced (200°C conventional) and line a 2-3 oven trays with baking paper.
4
Roll the dough into 1 tbsp balls (20g) place on lined trays (8 per tray, evenly spaced). Dust a fork lightly with icing sugar, and gently press each ball with a fork to flatten by half.
5
Bake for 12 minutes, set aside and allow to cool completely.
6
Meanwhile while the cookies are cooling, make the icing. In a large bowl add your butter and sift over the icing sugar, add vanilla beat until white. Fold in the lemon zest and 1/2 tsp lemon juice.
7
Spoon icing on the flat side of one of the cookies and sandwich with another cookie and lightly dust with icing sugar.

...And that's it, enjoy!

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Ingredients

For the biscuits
- 1/3 cup (60g) pure icing sugar, sifted, extra for dusting
- 185 g butter, softened
- Pinch salt
- 1 1/2 cups plain flour, sifted
- 1/3 cup custard powder, sifted
- 1 tsp baking powder
Icing
- 60 g butter, softened
- 2/3 cup pure icing sugar, sifted
- 1 tsp vanilla extract
- 1 lemon zested and juiced

Shopping list for this recipe

Woolworths

Yo-yo biscuits

Name: Yo-yo biscuits
Yield: 10
Ingredients: 1/3 cup (60g) pure icing sugar, sifted, extra for dusting; 185 g butter, softened; Pinch salt; 1 1/2 cups plain flour, sifted; 1/3 cup custard powder, sifted; 1 tsp baking powder; 60 g butter, softened; 2/3 cup pure icing sugar, sifted; 1 tsp vanilla extract; 1 lemon zested and juiced

Shannon Bennett

Cooking

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Overall

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Ready by

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Level

0 serves

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1 tip

Method

1
In the bowl of a stand mixer, add your softened butter and sift over your icing sugar. Beat until for 2-3 minutes or until white, and well combined. Season with pinch of salt.
2
Gently fold in the flour, baking powder and custard powder to form a nice dough. Wrap in cling film and rest in fridge for 30 minutes.
3
Preheat oven to 180°C fan forced (200°C conventional) and line a 2-3 oven trays with baking paper.
4
Roll the dough into 1 tbsp balls (20g) place on lined trays (8 per tray, evenly spaced). Dust a fork lightly with icing sugar, and gently press each ball with a fork to flatten by half.
5
Bake for 12 minutes, set aside and allow to cool completely.
6
Meanwhile while the cookies are cooling, make the icing. In a large bowl add your butter and sift over the icing sugar, add vanilla beat until white. Fold in the lemon zest and 1/2 tsp lemon juice.
7
Spoon icing on the flat side of one of the cookies and sandwich with another cookie and lightly dust with icing sugar.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

For the biscuits
- 1/3 cup (60g) pure icing sugar, sifted, extra for dusting
- 185 g butter, softened
- Pinch salt
- 1 1/2 cups plain flour, sifted
- 1/3 cup custard powder, sifted
- 1 tsp baking powder
Icing
- 60 g butter, softened
- 2/3 cup pure icing sugar, sifted
- 1 tsp vanilla extract
- 1 lemon zested and juiced