The cutest little baby shower cookies that literally melt-in-your-mouth. These yummy yo-yos are filled with pastel blue and pink icing. Perfect for a pre-baby afternoon tea!
As you guys know, in November last year I had my baby shower (I know… I know… it has literally taken me this long to post this recipe!). Anyway, I really wanted it to be relaxed afternoon tea with lots of yummy little nibbles. And so, of course, there was no way on earth I could have a baby shower without making a batch of my favourite yo-yos.
If you haven’t tried yo-yos before, OMG you MUST, MUST, MUST!!!! They are the best little things ever. And if you make them right (which is super easy to do), they will seriously melt in your mouth. They’re that good.
Usually when I make my yo-yos, I fill them with white or pink frosting (because I loooove pink!), but this time, they needed to be the perfect little baby shower cookies. So pastel blue and pink it was!
Mum and I made these together which I loved. She did the blue frosting and I did the pink. It reminded me of when I was little and we would bake together on the weekends. They’re still my favourite childhood memories and I can’t wait to bake with my little bub when he’s big enough (although his nana might beat me to it!!).
Anyway, whether you’re after the perfect baby shower cookies, or just need an absolutely delicious biscuit for an afternoon tea or lunch boxes, you really can’t go wrong with these yo-yos. Honestly, I could just nibble on them all day (but then I’d have to take up running… and that’s never going to happen!!).
xxxx
Baby Shower Cookies - Pink & Blue YoYos
Ingredients
- 180 g butter
- 1 tsp vanilla extract
- ⅓ cup icing sugar
- 1 cup (150g) self raising flour
- ½ cup (75g) plain flour
- ½ cup (70g) custard powder
For the filling
- 250 g icing sugar
- 40 g butter at room temperature
- 2 tsp vanilla extract
- ½ tsp lemon juice
- 1 drop pink food colouring
- 1 drop blue food colouring
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Line two baking trays with baking paper.
- Sift the icing sugar into a large bowl.
- Add the butter and vanilla essence.
- Beat with a stand mixer or hand-held beaters until smooth and creamy.
- Sift into the bowl the self raising flour, plain flour and custard powder. Stir well to combine.
- Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays.
- Press the tops of the balls lightly with a fork. Bake for 10-12 minutes or until just lightly golden.
- Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
- To make the filling, beat the butter, vanilla essence and lemon juice until smooth and creamy.
- Slowly add the sifted icing sugar, beating well in between additions.
- When the mixture is completely combined and smooth, divide it equally between two bowls.
- Add one drop of pink food colouring to one of the bowls and beat until the colour is evenly dispersed.
- Add one drop of blue food colouring to the other bowl and beat until the colour is evenly dispersed.
- Join two biscuits together with 1tsp of filling (alternate so that half of the biscuits are filled with pink filling and the other half with blue).
- Store in an airtight container.
Thermomix Method
- Preheat oven to 180 degrees celsius. Line two baking trays with baking paper.
- Measure the self raising flour, plain flour and custard powder into the TM bowl and sift on Speed 3 for 30 seconds to combine. Place the flour mixture into a separate bowl and set aside.
- Place the room temperature butter, vanilla essence and icing sugar in the TM bowl. Beat on Speed 4 for approximately 1 minute or until the mixture is pale, fluffy and smooth.
- Add the flour mixture and combine on Speed 1, slowly increasing to Speed 4 until smooth and completely combined (if your mixture is too sticky, add a little more flour).
- Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays. Press the tops of the balls lightly with a fork.
- Bake for 10-12 minutes or until just lightly golden. Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
- To make the filling, combine the butter and icing sugar on Speed 4 until pale and smooth.
- Add the vanilla essence and lemon juice. Beat for 1 minute or until smooth and fluffy.
- Divide the icing equally between two bowls. Add one drop of pink food colouring to one bowl and one drop of blue food colouring to the other. Mix well until the colour is evenly disbursed.
- Join two biscuits together with 1 teaspoon of filling (alternate so that half of the biscuits are filled with pink filling and the other half with blue).
- Store in an airtight container.
Nutrition
Oh aren’t these gorgeous! Do you know I’ve never made a Yoyo? I might have to rectify this situation immediately!
These are just too cute and I LOVE that you made them with your Mum too xx
These are so cute, Lucy! I think it’s lovely that you made these with your Mum – what a lovely memory to create together. I used to bake a lot with my Mum when I was younger, and it’s something that I really miss now that we live in different states.
ooo very yummy and very cute!
I have just made a batch of these using my thermomix and they are delicious.
I added a little lemon rind to the filling just to intensify the lemon flavour. Will definitely be using this recipe again.
Thank you!!!!!
Yay!!! Thank you xx