Vanilla & Raspberry Yo-Yo’s

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.

Print Recipe

Vanilla & Raspberry Yo-Yo's

Cook Time

15 minutes

Servings

Yo-Yo biscuits

Ingredients

• 200 g Butter softened
• 1/2 cup Caster Sugar
• 1 tsp Vanilla Extract
• 1 1/2 cups Plain Flour sifted
• 1/2 cup Custard Powder sifted

Raspberry Buttercream

• 150 g Butter softened
• 2 cups Icing Sugar sifted
• 1/4 cup Raspberries use frozen raspberries

Cook Time 15 minutes Servings Yo-Yo biscuits Ingredients 200 g Butter softened 1/2 cup Caster Sugar 1 tsp Vanilla Extract 1 1/2 cups Plain Flour sifted 1/2 cup Custard Powder sifted Raspberry Buttercream 150 g Butter softened 2 cups Icing Sugar sifted 1/4 cup Raspberries use frozen raspberries

Instructions

1. Pre-heat a fan forced oven to 180°C (350°F).
2. Line a baking tray with baking paper
3. Add butter and sugar to a mixing bowl and using an paddle mixer, beat until pale and fluffy.
4. Add vanilla extract and mix through
5. Add plain flour and custard powder and continue mixing until a soft dough forms.
6. Roll dough into 24 balls and place on the baking tray. Each ball will be around 2/3 size of a golf ball. Space the balls apart leaving room to expand. Using a fork gently flatten each ball. Note: The dough will expand as it bakes.
7. Place in oven and bake for about 15 minutes until golden. Remove from oven and set aside to cool completely.

Raspberry Buttercream

1. Add butter and icing sugar to a bowl and beat until pale and fluffy.
2. Add raspberries and continue mixing until fully combined.
3. Spread buttercream and sandwich between a pair of biscuits creating 12 yo-yo biscuits in total. Store in refrigerator.