Yo Yo Biscuits
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Enjoy the classic charm of Yo Yo Biscuits, an Australian favorite made with custard powder, butter, icing sugar, flour, and vanilla. Each melt-in-your-mouth biscuit is sandwiched with a creamy lemon butter filling and are perfect for morning or afternoon tea!
Yo Yo Biscuits Recipe
If you loved yo yo biscuits from the bakery as a kid, you’ll relish the chance to make your own delicious versions at home.
Perfectly paired with your morning or afternoon tea, these melt-in-you-mouth custard biscuits offer a delicate, buttery indulgence.
They’re perfect for packing in a lunchbox, providing a delightful treat at school or work!
Best Biscuit Recipes
- Chocolate Yo Yo Biscuits – Classic yo yo biscuits but made with cocoa powder! Filled with a smooth chocolate cream filling!
- Vanilla Melting Moments – Delight in these light, buttery biscuits with a lush vanilla cream that melts in your mouth!
- Lemon Cream Biscuits – Refresh your palate with these buttery biscuits, filled with a vibrant lemon cream inside!
- Iced VoVo Biscuits – Enjoy these biscuits topped with pink marshmallow, coconut, and a touch of jam for a uniquely sweet experience!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these yo yo biscuits!
Must Have Tools
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What are Yo Yo Biscuits?
Named after the nostalgic yo-yo toy due to their shape, Yo Yo Biscuits are famed for their melt-in-your-mouth texture and soft, crumbly touch, thanks to the custard powder.
What’s the difference between a melting moment and a yo-yo?
Melting Moments and Yo Yo Biscuits differ primarily in ingredients and size. Yo Yo Biscuits are made with custard powder, giving them a unique flavor and a smaller, more delicate size.
In contrast, Melting Moments are typically larger and use cornflour, which contributes to their distinct texture.
Why are my Yo Yo Biscuits crumbly?
Yo Yo Biscuits are designed to have a dry and crumbly texture, similar to shortbread. This quality contributes to their beloved melt-in-your-mouth consistency, making each bite a delightful experience.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Use Custard Powder: For the iconic yellow hue and melt-in-your-mouth texture of Yo Yo Biscuits, ensure you use custard powder, not cornflour/cornstarch. Custard powder is readily available at supermarkets and online.
- Measure Precisely: Shape the biscuits using only two teaspoons of dough to maintain their small, petite size. For consistency in size and shape, refer to the exact weight measurements provided in grams.
- Fill Immediately: Prepare to assemble the biscuits immediately after making the cream filling, as it thickens and firms up over time. Prompt filling ensures the best texture and cohesion in your yo yo biscuits.
How to store Yo Yo Biscuits
Store: Keep Yo Yo biscuits in an airtight container at room temperature in the pantry for up to 1 week.
Freeze: To freeze, place biscuits in a single layer in a freezer-safe container, separating layers with parchment paper. They can be stored for up to 3 months.
Thaw: Thaw frozen Yo Yo biscuits at room temperature for a few hours before serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Yo Yo Biscuits
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!
Notes
- Store: Keep Yo Yo biscuits in an airtight container at room temperature in the pantry for up to 1 week.
- Freeze: To freeze, place biscuits in a single layer in a freezer-safe container, separating layers with parchment paper. They can be stored for up to 3 months.
- Thaw: Thaw frozen Yo Yo biscuits at room temperature for a few hours before serving.
Nutrition
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Would this work with margarine instead of butter or does margarine have a water content too high for these cookies? Thanks!
Hi Monika! I have only made these using regular butter. Margarine does have a much higher water content than cooking butter and when used in cookies, it can make them spread and crumble more than butter. Because these Yo Yo Biscuits have a “melt in your mouth” texture, they’re soft and slightly crumbly in their natural state anyway. That’s why I highly recommend to use butter for these. You can most definitely try them using margarine but keep in mind they may not hold together as well, given the significant amount needed. Hope that helps and enjoy this recipe! Kindest, Sam x