* '''Yo-Yos'''
* 4oz. Butter - at room temperature
* 1.5 oz Icing Sugar (Powdered Sugar)
* 4oz Self-raising flour
* 2oz Custard Powder (Bird's Dessert Mix - US/Canada)
* '''Vienna or Butter Icing'''
* 1.5oz Butter - at room temperature
* 1.5oz Icing Sugar
* 1/2 a teaspoon of Essence or 1 tablespoon of Fruit juice

===Method===
* Requirements: Two basins, Sieve, wooden spoon, fork, moderate Oven, Oven tray, spatula, Cake cooler.
* Yo-Yos:
* Collect requirements and ingredients.
* Grease Oven tray and prepare Oven.
* Sift Flour and Custard powder.
* Cream Butter & sift Icing sugar.
* Add dry ingredients gradually, mixing to a stiff Dough with Hand.
* Roll into small balls and place on Oven tray. Press with back of fork.
* Cook in a moderate Oven 15-20 minutes until pale fawn in colour.
* Lift on to Cake cooler.
* When cold join together with Butter Icing and store in an airtight tin.
* Vienna or Butter Icing:
* Sift Icing sugar.
* Cream Butter, add Icing sugar gradually.
* Add essence and mix thoroughly.

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