Yo-yo “Biscuits”

Desserts | December 9, 2014 | By

Yoyo 5 12daysofcookies

Day 4: Yo-yo “Biscuits”

Yo-yo’s have become a staple in my Mom’s holiday cookie rotation since a summer spent in Australia way back in 1998 while my dad was working in Melbourne. We found them everywhere, and couldn’t get enough. One of our last days there my mom asked our favorite Melbourne bakery for the recipe, and they obliged. Miraculously, 16 years later, yo-yo cookies are still being baked at my parents home with the original recipe.

For years I have watched my mom bake her array of cookies during the holiday season, but only became seriously interested in cooking and baking myself a few years ago. I used to be tasked with the sole job of spreading the icing in-between the two sandwiched cookies. I took a stab at these cookies from start-to-finish for the first time this year, and they were surprisingly easy. I guess I had been paying attention all of these years after all!

The secret ingredient in these cookies is Bird’s custard powder. It gives the cookie a very unique taste that is hard to put your finger on, but is a necessity for the recipe and cannot be substituted. I imagine this powder is easy to find in Australia, but you may need to go to a larger supermarket or specialty store if you’re in the U.S. At home we have a higher end gourmet supermarket that carries it, as do some large supermarkets. Online stores like Amazon may work as well.  Enjoy these delicious sandwich “biscuits” from Australia. (Fun fact: Australians call cookies “biscuits”)

Bon Appétit!

Yoyo 1

Yo-yo Biscuits

Cookie:

¾ Pound Butter, Room temperature

3 Cups Unbleached Flour

½ Cup Icing Sugar

1 Tsp Vanilla Extract

½ Cup Birds Custard Powder

Directions:

Preheat oven to 350 Deg F. Cream butter and icing sugar together until light and fluffy. Add vanilla. Soft flour and custard powder together, and mix sifted ingredients into the creamed mixture. Roll teaspoons of mixture into balls and place on a cookie sheet. Flatted each ball by pressing down the dough with a fork. Bake for 15 minutes. Remove from oven and cool on a rack.

Icing:

½ Pound Butter, softened

1 Cup Icing Sugar, sifted

4 Tbsp Bird’s Custard Powder

Directions:

Beat all ingredients together until well combined. Spread a generous portion of icing between two cooled biscuits and sandwich together.

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