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Recipes Yoyos

Yoyos

​A variation on the melting moment with a lovely sweet custard flavoured filling.

1 hour
Prep Time
(13)
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Yoyos

Ingredients

  • ​175g butter, softened
  • ¼ cup Chelsea icing sugar
  • ¼ tsp vanilla essence
  • 1½ cups Edmonds standard flour
  • ¼ cup Edmonds custard powder


BUTTER FILLING:                    

Method

  1. Preheat the oven to 180ºC. Line two baking trays with baking paper.
  2. Cream the butter and icing sugar until light and fluffy and then add the vanilla.
  3. Sift the flour and custard powder together and combine with the creamed mixture to form a soft dough.
  4. Roll teaspoonfuls of the mixture into balls, place on the prepared trays and press down with a fork.
  5. Bake for 15–20 minutes until golden. Leave on the trays for 1–2 minutes then place on a wire rack to cool.
  6. Mix all the filling ingredients together until light and fluffy.
  7. When cold, sandwich in pairs with the Butter Filling. 

Products used in this recipe

Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour
New Edmonds Custard Powder 300g

Custard Powder

Add your review

Treacle

We made these gluten free, Edmonds custard powder is GF anyway, and we used Edmonds Gluten Free Plain Flour... It worked really well, the biscuits were quite fragile the first day but stored in an airtight container they were fantastic the next day (GF baking seems to need time to 'cure' to be at its best). Perhaps use half the butter in the icing to start and add more as needed, and the same with the water.
We thought they were better than gluten flour yoyos...

Pablo

I make these for family freinds and school fundraisers
Always get asked for the secret recipe
Tell every EDMONDS cook book
No secret just perfect recipes

Zaley

These are devine !!

Gill

Just fyi , these freeze beautifully, come out like new, you would never know. Been making them for years, a whanau favorate

Di Pap

Absolutely delicious I made a double batch and they don’t last long.

S

So good

Adolf

yum yum

Jen Ross

AMAZING!!!

Sian

Someone at work made these for a shared morning tea and they were amazing! I'll def give these a try :)

Judeen bell

I've been baking these for 43yrs and they are still my sons favorite bikky, he's now 48yrs

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