Yo Yo Biscuits
Indulge in the melt-in-your-mouth charm of classic Yo Yo Biscuits, a buttery and delicate treat that’s perfect for tea time or special occasions. These iconic biscuits are made with a rich blend of softened butter, icing sugar, and a combination of plain flour and cornflour for that signature crumbly texture. Infused with a hint of vanilla, each biscuit is pressed with a fork to create a beautiful pattern before baking to golden perfection. The magic lies in the luscious vanilla buttercream filling, which brings two biscuits together in a heavenly sandwich. Ready in under an hour and yielding 24 delectable servings, this recipe is a must-try for those who love simple yet elegant homemade desserts. Serve these biscuits with tea or coffee and watch them disappear in no time! Perfect keywords: "Yo Yo Biscuits recipe," "buttery biscuits with filling," "classic tea time treats," and "easy homemade cookies."
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Recipe Information
Ingredients
- 250 g Unsalted butter (softened)
- 100 g Icing sugar
- 200 g Plain flour (all-purpose)
- 100 g Cornflour (cornstarch)
- 1 tsp Vanilla extract
- 60 g Butter (for filling)
- 120 g Icing sugar (for filling)
- 0.5 tsp Vanilla extract (for filling)
Instructions
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
In a large mixing bowl, cream together the softened butter and icing sugar using an electric mixer until the mixture is pale and fluffy.
Sift in the plain flour and cornflour, then add the vanilla extract. Gently mix until a soft dough forms.
Roll the dough into small balls, about the size of a walnut, and place them on the prepared baking trays, leaving some space between each ball.
Using the back of a fork, gently press down on each ball to flatten slightly and create a decorative pattern on top.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are just set and slightly golden on the bottom. Do not overbake.
Remove the biscuits from the oven and let them cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, beat the softened butter, icing sugar, and vanilla extract in a bowl until smooth and creamy.
Once the biscuits are fully cooled, spread a small amount of filling on the flat side of one biscuit, then sandwich it together with another biscuit. Repeat with the remaining biscuits.
Store the Yo Yo Biscuits in an airtight container at room temperature for up to 5 days. Serve and enjoy!
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 9.1 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 12 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
