Stack of traditional Australian style yo-yo biscuit cookies on white paper on shabby chic table.
Stack of traditional Australian style yo-yo biscuit cookies on white paper on shabby chic table.

Classic YoYo Biscuits

October 26, 2017

Ingredients

3/4 cup Nuttelex

1/2 cup icing sugar

1/2 tsp vanilla essence

1/2 cup self-raising flour

1/2 cup plain flour

1/2 cup cornflour

1 tsp for dusting finished biscuits use icing sugar or Demerara sugar

Icing Ingredients

60 g Nuttelex

1/2 cup icing sugar

2 tsp lemon zest

1 tbsp lemon juice/or passionfruit juice

Directions

Method:

1Cream Nuttelex, sugar and vanilla essence together until mixture is light and fluffy.

2Sift in flours and mix until well combined.

3Take teaspoons of mixture and roll with hands into balls. Place 3cm apart on lined baking tray. Then take a fork dusted in icing sugar and gently flatten each biscuit ball with the fork.

4Bake at 160ºC for 12-15minutes or until biscuits are light straw colour.

5Remove from oven at let cool for at least 30 minutes.

Ice Your Yoyo's

1Beat the Nuttelex and icing sugar in a bowl with an electric mixer until light and fluffy. Then add the lemon zest & juice mixing until combined.

2One biscuit at a time, spread the icing mixture over the flat side of one the biscuits and sandwich together with the flat side of another biscuit. Repeat until all complete. Dust will icing sugar or sprinkling of Demerara sugar before serving.

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