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Yo Yo Biscuits

These Yo Yo Biscuits are an Australian classic. They’re created with butter, icing sugar, custard powder, flour and vanilla. They’re sandwiched together with a simple 3-ingredient butter filling which is lightly flavoured with fresh lemon juice.
Course Dessert, Snack
Prep Time 30 minutes
Cook Time 9 minutes
Servings 18 biscuits
Calories 148kcal

Ingredients

Biscuits

  • 180 g unsalted butter, softened to room temperature
  • 1/3 cup icing/powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) plain all purpose flour, scoop & leveled
  • 1/3 cup custard powder

Filling

  • 3/4 cup icing/powdered sugar
  • 20 g unsalted butter, melted
  • 1 Tbsp freshly squeezed lemon juice

Instructions

Biscuits

  • Preheat oven to 180ºC (356ºC). Line a large flat baking tray with parchment paper, set aside.
  • In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  • Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
  • Add icing sugar and vanilla. Beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.
  • Sift over flour and custard powder. Beat for 30 seconds, scraping down the sides as needed. The dough will be crumbly. After the 30 seconds, turn off your beater and bring the dough together using your hands. It will stick and form a ball of dough (refer to above process shots for a visual).
  • To form the biscuits, pick up 2 teaspoons worth of dough, weighing 13g each. Roll into a smooth ball and place on lined tray. Leaving a small gap between each biscuit.
  • Take a fork and lightly press down on each biscuit, this will create that iconic yo yo appearance.
  • Transfer to the oven and bake for 5 minutes, then rotate the tray and bake for a further 4 minutes. They will have a hint of light golden around the edges but remain pale on top.
  • Remove from oven and allow to cool on tray for 10 minutes.
  • Transfer to a wire rack to cool completely.

Filling

  • In a medium sized mixing bowl, add icing sugar, melted butter and lemon juice. Use a whisk to mix it altogether until well combined, it will turn thick. Continue to whisk until smooth and no lumps of sugar remain.
  • Sandwich your biscuits together by pairing off 2 biscuits together. Then spoon about half a teaspoon - one teaspoon of the filling onto the bottom of one biscuit. Place the second biscuit on top and gently press together to form the sandwiched yo yo’s.
  • Repeat above method with remaining biscuits.
  • Set aside until the filling is set, about 15-30 minutes.
  • Serve and enjoy!

Video

Notes

  • Store biscuits in an airtight container, in a dry dark pantry for 1 week.
  • I recommend using custard powder for this recipe and not substituting it for another ingredient. You can find custard powder from your supermarket such as Woolworths.
  • Beating your softened butter for a few seconds before adding the sugar, makes it easier on your beater when the sugar is added. Your sugar won’t go flying out of the bowl when you turn on the beaters, this is especially helpful when using electric hand beaters.
  • The biscuits themselves are small and petite in size. Using only two teaspoons to form one biscuit. I have provided the exact weight in grams as well to help you be more precise when forming your biscuits which then helps with having consistent size biscuits when sandwiching them together.
  • When you’re making the cream filling, it will turn thick and begin to firm up the longer you leave it. Because of this, I recommend you fill your biscuits as soon as you make the filling.

Nutrition

Calories: 148kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 3mg | Potassium: 18mg | Fiber: 1g | Sugar: 7g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg