Brian from Cafe Botannix Albany has shared his recipe for their famous Yoyo biscuits! Perfect for the big day or bake ahead and keep in the pantry to bring out for any guests you may have over the holidays.
Ingredients (Makes 12)
Biscuit:
- 185g Butter, Softened
- 1/2 Cup Icing Sugar
- 1 Tsp Vanilla Essence
- 1.5 Cups Flour
- 1/3 Cup Custard Powder
Filling
- 1/2 Cup Icing Sugar
- 2 Tbsp Butter, Softened
- 1 Tbsp Custard Powder
- 1/2 Tsp Vanilla Essence
- 2 Passionfruit Fresh Pulp
Directions
- Preheat oven to 170 degrees Celsius.
- Into a bowl place 185g butter, 1/2 cup icing sugar, and 1 tsp vanilla essence. Cream until it is light and fluffy.
- Sift in 1.5 cups of flour and 1/3 cup of custard powder. Stir until combined.
- Roll the mixture into 24 teaspoon-sized balls and place onto a lined baking tray. Flatten slightly using the back of a fork.
- Place into the oven for 15-20 minutes, checking regularly to ensure biscuits don’t burn. Remove and cool on a rack.
- Beat 1/2 cup icing sugar, 2 tbsp butter, 1 tbsp custard powder, and 1tsp vanilla essence until smooth.
- Stir through passion pulp. Add extra icing sugar if needed to change consistency.
- Stick two biscuits together using the filling to create each yoyo.
