Vanilla & Raspberry Yo-Yo’s
|
|
Vanilla & Raspberry Yo-Yo’s
|
| Servings |
| 12Yo-Yo biscuits |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 200g Buttersoftened
- 1/2cup Caster Sugar
- 1tsp Vanilla Extract
- 1 1/2cups Plain Floursifted
- 1/2cup Custard Powdersifted
Raspberry Buttercream
- 150g Buttersoftened
- 2cups Icing Sugarsifted
- 1/4cup Raspberriesuse frozen raspberries
Instructions
- Pre-heat a fan forced oven to 180°C (350°F).
- Line a baking tray with baking paper
- Add butter and sugar to a mixing bowl and using an paddle mixer, beat until pale and fluffy.
- Add vanilla extract and mix through
- Add plain flour and custard powder and continue mixing until a soft dough forms.
- 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.
- Place in oven and bake for about 15 minutes until golden. Remove from oven and set aside to cool completely.
Raspberry Buttercream
- Add butter and icing sugar to a bowl and beat until pale and fluffy.
- Add raspberries and continue mixing until fully combined.
- Spread buttercream and sandwich between a pair of biscuits creating 12 yo-yo biscuits in total. Store in refrigerator.