These Yo-Yo Biscuits will absolutely melt in your mouth. They are the most deliciously, crumbly and soft biscuits ever. Try them and fall in love!
If I could choose any biscuit in the world to have with my afternoon cup of tea, I’d totally choose yo-yo biscuits. Hands-down. They are just the yummiest little bites of perfection!
When I was little Mum would sometimes take us to a market and we’d buy yo-yo biscuits off an older lady there. It wasn’t like the trendy farmers markets that are around today though – nope it was just a tiny market in an old shed! Anyway, the yo-yos definitely made the trip worthwhile.
So what gives yo-yos that deliciously soft, crumbly, shortbread-like texture that totally melts in your mouth? Well that fabulous little combination of butter, sugar and flour of course! But yo-yos have one extra special ingredient that makes them even yummier than other biscuits – custard powder. Yep, custard powder is what makes yo-yo biscuits taste sooooo good and it’s also what makes them different from melting moments! Melting moments are super similar to yo-yos (in fact they often get confused as being the same thing). They too, melt in your mouth and are ridiculously yummy, however, they’re made with cornflour instead of custard powder. You can find my recipe for Passionfruit Melting Moments here. So there you go, a little bit of biscuit trivia for your Monday!
When you make yo-yos, make sure you roll your balls of mixture quite small. Remember that you’ll be eating two of the biscuits at once, so you don’t want them to be massive (well actually maybe you do!). I made that mistake a few weeks ago when I made a batch of Monte Carlo biscuits and each one was about the size of a full meal… not that I was complaining!
How to make Yo-Yo Biscuits…
You can of course make your yo-yos with a classic white filling. But I’m a self-confessed girly-girl, so there was no way my yo-yos weren’t going to be pink!
There really is nothing like a beautiful, melt-in-your-mouth yoyo!
Check out the conventional and Thermomix instructions below and then get baking! xx
- 180 g butter
- 1 tsp vanilla essence
- 1/3 cup icing sugar
- 1 cup self raising flour
- 1/2 cup plain flour
- 1/2 cup custard powder
For the filling
- 250 g icing sugar
- 40 g butter at room temperature
- 2 tsp vanilla esence
- 1/2 tsp lemon juice
- 1 drop pink food colouring optional
- Preheat oven to 180 degrees celsius.
- 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, add one drop of pink food colouring and beat until the colour is evenly dispersed.
- Join two biscuits together with 1tsp of filling.
- Store in an airtight container.
- 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, lemon juice and one drop of pink food colouring. Beat for 1 minute, Speed 6, or until smooth and fluffy.
- Join two biscuits together with 1 teaspoon of filling.
- Store in an airtight container.