Yo-Yo’s are a classic Australian biscuit. These are close to my all-time favourite biscuit.
The buttery biscuit has a wonderful shortbread like texture. Made with custard powder, which distinguishes them from melting moments, provides the perfect biscuit base to sandwich a raspberry buttercream filling. Baked to a golden brown finish, each mouthful is an amazing crunchy, yet melt in your mouth delight.
These biscuits should be stored in the refrigerator. You are best to chill them, when initially made, to allow the buttercream to firm. I like the biscuit base to be firm and crunchy so I bake them for the full 15 minutes rather than undercook them.
These biscuits are so simple and to make. You can use a range of different cream fillings, with lemon and passion-fruit being popular choices. The raspberry filling is perfect for me. Rather than smooth the buttercream for a more perfect finish, I like a rougher, more rustic finish to the biscuit. Whichever filling or finish you choose, you simply must try these biscuits.