Homemade Australian Yo-Yo Biscuits

Ingredients

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1/2 cup (60g) icing sugar 1/2 cup (60g) icing sugar
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• For the buttercream filling: For the buttercream filling:
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (180g) icing sugar 1 1/2 cups (180g) icing sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 18g (8g sugars)
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter and icing sugar until light and fluffy.
3. 3.
   Sift the flour and cornstarch into the bowl and add the vanilla extract. Mix until the dough comes together.
4. 4.
   Roll the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheet. Flatten each ball slightly with a fork.
5. 5.
   Bake for 12-15 minutes, or until the edges of the biscuits are lightly golden.
6. 6.
   Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. 7.
   In the meantime, prepare the buttercream filling. In a separate bowl, beat the softened butter, icing sugar, and vanilla extract until smooth and creamy.
8. 8.
   Once the biscuits are completely cooled, spread a generous amount of buttercream on the flat side of one biscuit and sandwich it with another biscuit.
9. 9.
   Repeat with the remaining biscuits and filling.
10. 10.
    Serve the Homemade Australian Yo-Yo Biscuits with a cup of tea or coffee and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar. Do not melt the butter.
• Icing sugar — Sift the icing sugar before using to ensure a smooth and lump-free buttercream filling.

Tips & Tricks

• For a citrus twist, add 1 teaspoon of lemon or orange zest to the biscuit dough.
• If you prefer a sweeter filling, you can add a touch of powdered sugar to the buttercream.
• To achieve perfectly shaped biscuits, use a cookie scoop or melon baller to portion the dough.
• Allow the biscuits to cool completely before filling to prevent the buttercream from melting.
• Store the Yo-Yo Biscuits in an airtight container at room temperature for up to 5 days.

Serving advice

Serve the Homemade Australian Yo-Yo Biscuits on a decorative platter or a tiered cake stand for an elegant presentation. Dust the biscuits with a sprinkle of icing sugar for an extra touch of sweetness.

Presentation advice

Arrange the Yo-Yo Biscuits in a circular pattern, alternating the direction of each biscuit to create an eye-catching display. Place a small edible flower or a mint leaf on top of each biscuit for a pop of color.