Yo-Yo Biscuits
Delicious soft buttery shortbread biscuits filled with a creamy buttercream filling. I filled these with raspberry and chocolate buttercream.
Ingredients
- 180g unsalted butter
- 1 tsp vanilla essence
- 1/3 cup icing sugar
- 1 ½ cups plain flour
- 1/2 cup custard powder
- 2 tsp baking powder
For the filling
- 125g icing sugar
- 20g Westgold unsalted butter, at room temperature
- 1 tsp vanilla essence
- ¼ tsp lemon juice
- Water
- Optional: ½ tablespoon cocoa powder, drop of flavouring eg raspberry or lemon.
Directions:
- Preheat oven to 180 °celcius and line two baking trays.
- In a large bowl, add the butter, vanilla essence and sifted icing sugar. Beat until smooth and creamy.
- Sift in the flour, baking powder and custard powder. Stir well to combine.
- Roll mixture into teaspoonful sized balls and place 3-4 cm apart on the lined baking trays. Press the tops of the balls lightly with a floured fork.
- Bake for 10-12 minutes or until just cooked – don’t let them turn brown.
- Leave to cool on the trays for 10 minutes before moving onto a wire rack to cool completely.
- To make the filling, beat the butter, vanilla essence and lemon juice until smooth and creamy.
- Slowly add the sifted icing sugar, beating well in between additions. Add additional water to make a nice smooth consistency.
- Either use as is, or add additional flavours, eg mix through half a tablespoon of cocoa powder to make chocolate-flavoured, or a couple of drops of raspberry flavouring.
- Join two biscuits together with the filling. Enjoy!
You can chill or freeze any leftover buttercream in an airtight container.
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Featured on The Cafe, Tuesday 12 May 2020