Baby Shower Cookies - Pink & Blue YoYos
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!
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Servings: 25 serves
Calories: 180kcal
Equipment
- Beaters, stand-mixer or Thermomix
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
Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 77mg | Potassium: 42mg | Fiber: 1g | Sugar: 11g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg