Yo-yos biscuit recipe: Difference between revisions
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| 1.5oz [[Butter]] - at room temperature | | 1.5oz [[Butter]] - at room temperature | ||
| 1.5oz [[Icing Sugar]] | | 1.5oz [[Icing Sugar]] | ||
| 1/2 teaspoon of Essence or 1 tablespoon of [[Fruit juice|fruit juice]] | | 1/2 a teaspoon of Essence or 1 tablespoon of [[Fruit juice|fruit juice]] | ||
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Revision as of 17:43, 18 December 2021
| Yo-yos biscuit recipe | |
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| Servings: | Servings: 12 - Makes 24 biscuits - 12 Yo-Yos. |
| Calories per serving: | 118 |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 18th January 2013 |
A shortbread sandwich biscuit (Cookie).
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
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
Mise en place
- 350° (moderate oven).
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.
Serving suggestions
I use vanilla extract or lemon juice in the icing mixture.
Recipe source
- Approach To Cookery, An Elementary Cookery Book For Post Primary Schools by a sub-Committee of The Home Economics Teachers' Group, Melbourne Australia, MacMillan 1965.
- Recipe added by Leigh Lingard, by proxy.
Variations
I have recently seen a recipe for Yo-Yos on the internet where Nutella® was used for the filling.
Chef's notes
This recipe is copied from my younger sisters' year 8 Home Economics book from 1965. I remembered my Mother making them for us in the early 1950's, I saw the recipe in her cook book & somehow acquired the book.
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