These gorgeous yo yo biscuits are so easy to make. With their crumbly, melt-in-the-mouth texture and sweet, buttery flavour, they're a classic!
Ingredients
FOR THE COOKIES
- 226 g unsalted butter softened (1 cup / 2 sticks / 8oz)
- 70 g icing sugar (powdered sugar) (½ cup / 2 ½oz)
- 1 teaspoon vanilla extract
- 195 g plain flour (all purpose flour) (1 ½ cups / 7oz)
- 70 g custard powder ½ cup / 2 ½oz
FOR THE VANILLA BUTTERCREAM
- 57 g unsalted butter , softened (¼ cup / ½ stick)
- 1 cups icing sugar (powdered sugar) (140g)
- 2-3 teaspoons water
- ½ teaspoon vanilla extract
For best results, always weigh ingredients where a weight is provided
Equipment
- Stand mixer or large mixing bowl with electric mixer
- large baking sheet
Instructions
- FOR THE COOKIES:Preheat the oven to 180C (160C fan forced) / 350F. Line 2 large baking sheets with baking paper.
- In a large bowl with an electric beater or in a stand mixer with paddle attachment, beat together the butter and sugar until pale and creamy. Add the vanilla and beat well.
- Sift in the flour and custard powder, then mix on low until just incorporated. Scrape around the bowl to make sure there is not pockets of butter left.
- Dust your hands lightly with flour. Roll 2 teaspoons of the cookie dough into balls and place them onto the prepared baking trays about 4cm/1 ½ inches apart.
- Dip a fork in flour and press down lightly on top of each until they are above half the height and about 4cm/1 ½ inches wide, re-flouring the fork each time.
- Bake for 14-15 minutes until they just start to turn golden on the edges. Cool on the pan for 10 minutes then transfer to a wire rack to cool.
- FOR THE VANILLA BUTTERCREAM FILLING:Add all ingredients to a bowl (starting with just 2 teaspoons of water) and beat until light and creamy - 3-4 minutes, scraping down the sides of the bowl as necessary. Add the extra water as needed to make it a soft but spreadable frosting. If it’s too stiff, your biscuits will break when you sandwich them.
- Spread or pipe some buttercream onto the flat side of half of the cookies, then top with another cookie.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Always weigh ingredients like flour, custard powder and icing sugar for best results. Cup measures can hold different amounts depending on how you fill them and it could result in dry cookies. A kitchen scale is cheap and saves you washing up a bunch of cup measures.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
