Yo Yo Cookies
A classic Australian buttery sandwich cookie, filled with a tangy lemon frosting
Servings: 14
Equipment
Ingredients
Cookies
- 300 g Plain Flour
- 300 g Unsalted Butter room temperature
- 100 g Icing Sugar
- 100 g Custard Powder
- ½ tsp Vanilla Extract
Filling
- 60 g Unsalted butter room temperature
- 200 g Icing sugar
- 1-2 tbsp Lemon juice freshly squeezed
Instructions
Melting Moment Cookies
- Pre heat oven to 170°C/340°F or 160°FF
- Add cookie ingredients to the bowl of a stand mixer
- Beat on low, then increase speed to medium, mixing until smooth
- Roll mixture into small balls and place on a lined cookie tray (I use a 1 tablespoon ice cream scoop, to ensure my cookies are the same size). Leave space for cookies to spread slightly
- Gently press each cookie ball down slightly with a fork
- Bake for 12-15 minutes
- When cooked, remove from oven and gently slide paper off the tray onto a cake cooling rack, allowing the cookies to cool
- While cookies are cooling, make the filling
Lemon Frosting
- Place all 3 ingredients into a mixing bowl, starting with 1 tablespoon of lemon juice
- Mix on low, then increase speed, until the filling is smooth and a spreadable consistency. Add a little more juice if required
- Pipe filling onto half of the cooled cookies, then sandwich together with the other half
Notes
- You can also use a small 2 teaspoon scoop to make smaller cookies. It should yield around 24 sandwich cookies
- Yo Yo Biscuits can be eaten straight away, or left for an hour or two to allow the filling to harden a little
- Yo Yos will stay fresh for up to 1 week in an airtight container at room temperature