Yo-Yo Biscuits

Yo-Yo Biscuits


125g unsalted butter (soften at room temperature)

40g icing sugar

125g all-purpose flour

40g custard powder


15g unsalted butter (soften at room temperature)

30g icing sugar

½ tsp vanilla extract

Preparation Instructions:

  1. Preheat the oven to 180C.
  2. Place the unsalted butter and icing sugar into a mixing bowl. Use a rubber spatula to stir to combine.
  3. Sift in the all-purpose flour and custard powder. Stir to combine to form a dough.
  4. Place the dough into a plastic container and chill in the fridge for 30 minutes.
  5. Remove the dough from the fridge and divide the dough into 16 equal portions, about 20g each and roll into ball shapes and place on pre-lined baking sheets with silicone baking mat about 2 inches apart and press down with the back of a fork.
  6. Bake at 180C for 25 minutes or until light golden. Sift the baking sheet halfway for even browning.
  7. Remove and cool completely on wire rack.
  8. Meanwhile, make the butter cream by adding the unsalted butter, icing sugar and vanilla extract into a small bowl. Use an electric mixer to beat until light and fluffy.
  9. When biscuits are cool completely, sandwich two biscuits (back to back) with a dollop of buttercream in the middle. Enjoy!

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