Many of our Australian (plus non-Australian) friends who have tried these Aussie classic biscuits told me that these yo yo are very very very good! Hence, I would like to highly recommend this exceptionally good recipe to you and everyone in Australia and all around the world!
The Aussie Yo Yo Biscuits by Country Women's Association of Australia
These biscuits are called the yo yo biscuits because they do look like the yo yo toy that we play and they are basically two custard-powder-containing cookies sandwiched together with a buttercream filling to form a yo-yo-toy like shape.
Remember that I said at here before that the classic yo yo biscuits are the kind of biscuits that contain custard powder... There you go! This is the recipe by Country Women's Association of Australia that makes these very good classic yo yo biscuits. So good that they make you go WOW!
Making these impressive yo yo biscuits is easy!
No electric mixer is required as all you need are a wooden spoon and a sieve!
Then roll tablespoonful of dough into balls, press slightly with the back of a fork and bake!
Transfer biscuits onto a wire rack and allow them to cool completely.
While the biscuits are cooling, I made the buttercream.
Instead of using vanilla extract or essence, I like to incorporate vanilla bean into my buttercream.
Pipe a dollop of buttercream on the back of one biscuit.
And place the back of another one onto the buttercream.
Yum! Tried! Tested and recommended!
It's Australian day tomorrow... Do you want to bake these yo yo?
Here's the recipe that is mostly adapted and proportionally adjusted from the book, Country Women's Association of Australia (CWA): Biscuits and Slices, contributed by Alisa Bond from Riverside Branch Tasmania.
Makes about 32 yo yo
For the biscuits:
250g (1/2 cup) unsalted butter, soften at room temperature80g icing sugar
250g all purpose flour
80g custard powder
For the buttercream:
60g (1/4 cup) unsalted butter, soften at room temperature60g icing sugar*
1 tsp vanilla extract or 1/4 tsp vanilla paste
* original recipe uses 1:2 ratio of butter to sugar but I prefer mine to be creamy and less sweet.
Preheat the oven to 180°C/350°F. Line two baking trays with baking paper.
To make the biscuit dough:
Place butter and sugar in a large mixing bowl and use a wooden spoon to beat butter and sugar until combined. Sift flour and custard powder into the butter mixture. Mix gently with a wooden spoon until the dry ingredients are fully absorbed into the butter mixture to form a dough. Wrap dough in cling film and allow it to rest at room temperature for about 15 mins. If the dough is too soft to roll, place it in the fridge instead and allow it to rest for 15-30 mins or until the dough is slightly firm (but not too firm!).
Roll mixture into little balls, place on prepared trays and press down with the back of a fork. Bake for about 15 mins or until their edges are light golden. If you are baking two trays at one go, swap and rotate the position of the tray halfway through the baking so that that the surfaces of the biscuits are baked evenly. Remove from the oven and allow to cool on the baking tray for about 10 mins. Transfer onto a wire rack and allow the biscuits to cool completely. Continue this baking step with the remaining dough until all have been used up.
While the biscuits are cooling, make the buttercream. Using an electric mixer with paddle attachment, beat butter, sugar and vanilla until light and fluffy.
When biscuits are cool completely, sandwich two biscuits (back to back) with a dollop of buttercream in the middle.
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