Yo Yo Biscuits

These classic Yo Yo Biscuits are melt in your mouth delicious, require just six ingredients and they really are easier to make than you think! You can stick with a classic lemon icing filling or you can mix things up and add some food dye to colour your biscuits or flavour with passionfruit or orange. Both regular and Thermomix instructions are included.

Why you will love this recipe:

• Six Ingredients – you most likely have everything you need to make these Yo Yo Biscuits already in your pantry and fridge!
• Simple to Prepare – these biscuits can be ready in less than 45 minutes.
• Classic Recipe – you will be taken back to your childhood with this classic recipe!

Yo Yo Biscuits Ingredients:

Please note, you will find the full ingredient list and method in the recipe card below.

• Butter – either salted or unsalted butter is fine to use with this recipe.
• Vanilla Extract.
• Icing Sugar – I recommend using pure icing sugar rather than ‘icing sugar mixture’ for this recipe.
• Custard Powder
• Plain Flour
• Self-raising flour.

How to Make Yo Yo Biscuits:

1. Combine the icing sugar with the butter and vanilla extract.
2. Add the self-raising flour, plain flour and custard powder and mix to combine.

3. Use a teaspoon to scoop out the mixture and roll into balls.

4. Place the balls onto a baking tray and lightly flatten with a fork.

5. Repeat until all mixture has been used and then bake the biscuits until golden.

6. Once cooled, combine the ingredients for the filling.

7. Smear the icing on one biscuit and ‘sandwich’ it with another. Repeat.

Tips for Making the BEST Yo Yo Biscuits:

• The butter will need to be at room temperature for this recipe. If it is still chilled it will take longer to combine.
• I recommend using pure icing sugar instead of ‘icing sugar mixture’ for this recipe.
• If the mixture is too soft to roll, place into the fridge to chill for 30 minutes.
• You can use food dye to colour the icing or try adding some orange or passionfruit pulp for different flavours.
• These Yo Yo Biscuits are best stored in an airtight container and enjoyed within four days. 

More Easy Biscuit Recipes:

• Condensed Milk Cookies | Makes 100 Biscuits!
• Shortbread
• Easy Anzac Biscuits
• Chocolate Chip and Raisin Biscuits
• Jam Drops
• Coconut Biscuits
• Ginger Nut Biscuits Recipe
• Four Ingredient Caramel Biscuits
• Honey Biscuits
• Peanut Butter Biscuits
• Cornflake Biscuits

Yo Yo Biscuits

Lauren

These classic Yo Yo Biscuits will melt in your mouth! They are simple to make and can be enjoyed within 45 minutes. Both regular and Thermomix instructions included.

4.6 from 10 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 10 mins

Cooling Time 10 mins

Total Time 45 mins

Course Biscuits & Cookies

Cuisine Australian

Servings 24 biscuits

Calories 84 kcal

Equipment

• 2 x Baking Trays

Ingredients

  

1x2x3x

• ▢ 180 grams butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ ⅓ cup icing sugar 50 grams
• ▢ 1 cup self raising flour 150 grams
• ▢ ½ cup plain flour 75 grams
• ▢ ½ cup custard powder 70 grams

For the Filling

• ▢ 250 grams icing sugar
• ▢ 40 grams butter softened
• ▢ 2 teaspoon vanilla extract
• ▢ ½ teaspoon lemon juice

Instructions

 

• Preheat oven to 180 degrees celsius (fan-forced) and line two baking trays with baking paper.
• Sift the icing sugar into a bowl and add the butter and vanilla essence.
• Beat until smooth and creamy.
• Sift into the bowl the self-raising flour, plain flour and custard powder, then stir well.
• Roll the yoyo mixture into teaspoonful sized balls and place them 5cm apart on the prepared trays.
• Lightly press the tops of the balls with a fork and place into the oven to bake for 10-12 minutes or until lightly golden.
• Allow for 5 minutes on the trays before moving to a wire rack to cool completely.

Thermomix Instructions

• Preheat oven to 180 degrees celsius (fan-forced) and line two baking trays with baking paper.
• Add the butter, icing sugar and vanilla extract to the Thermomix bowl and mix for 30 seconds, speed 2. Scrape down the sides of the bowl and mix for a further 30 seconds, speed 3 or until pale and creamy.
• Add the self-raising flour, flour and custard powder and mix for 10 seconds, speed 4.
• Use the kneading function to mix for 40 seconds.
• Roll the yoyo mixture into teaspoonful sized balls and place them 5cm apart on the prepared trays.
• Lightly press the tops of the balls with a fork and place into the oven to bake for 10-12 minutes or until lightly golden.
• Allow for 5 minutes on the trays before moving to a wire rack to cool completely.

To Make the Filling

• Make the filling by beating the butter, vanilla essence and lemon juice until smooth and creamy. Slowly add the sifted icing sugar and continue to beat.
• When the mixture is smooth, divide it equally between two bowls.
• Add one drop of pink food colouring to one bowl and one drop of blue food colouring to the other.
• Beat each bowl until smooth and evenly coloured.
• Spread a small amount of filling onto the base of one biscuit and sandwich with a second. Repeat until all of the biscuits have been used.

Notes

• The butter will need to be at room temperature for this recipe. If it is still chilled it will take longer to combine.
• I recommend using pure icing sugar instead of ‘icing sugar mixture’ for this recipe.
• If the mixture is too soft to roll, place into the fridge to chill for 30 minutes.
• You can use food dye to colour the icing or try adding some orange or passionfruit pulp for different flavours.
• These Yo Yo Biscuits are best stored in an airtight container and enjoyed within four days. 

Nutrition

Serving: 0gCalories: 84kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 11mgPotassium: 24mgFiber: 1gSugar: 12gVitamin A: 16IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Keyword Biscuit Recipes, Easter Thermomix Recipes, Snacks, Yo Yo Biscuits

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