Introducing the iconic Aussie Yo-Yo biscuits, a timeless treat that has graced generations of Australian households forever. These delightful sandwich cookies are an absolute treasure with their simplicity and indulgent taste. With a texture that crumbles in your mouth and a rich, creamy orange filling that binds two buttery biscuits together, the Yo-Yo biscuit is a testament to Australian baking.
Indulge in the blissful delight of buttery, melt-in-your-mouth biscuits featuring a luscious creamy orange icing centre—truly an Aussie classic! Enhanced by the use of custard powder, these treats boast a stunning colour and rich flavour. In our household, they disappear in no time!
Similar to melting moments, Yo-Yo biscuits distinguish themselves with the inclusion of custard powder, giving them there yellow appearance.
Perfect for afternoon tea, high-tea, morning coffee, or any time of day, Yo-Yo biscuits are adored by kids as a special lunchbox treat.
These biscuits also serve as the perfect edible gift for family, friends, or colleagues, and they shine at school fetes or fairs. Prepare to watch them vanish—everyone can’t resist the charm of a delightful Yo-Yo biscuit!
Alternate fillings
- Lemon Variation: Incorporate 1/2 teaspoon of lemon zest for a burst of citrusy flavour.
- Passionfruit Variation: Skip the orange zest and instead, include the pulp of 1/2 to 1 passionfruit for a tropical touch.
- Coloured Variation: If you’re feeling creative, omit the orange zest and add a few drops of food colouring to match your occasion or theme. For instance, pale pink for a girl’s baby shower, pale blue for a boy’s baby shower, or a mix of colours for a lively child’s party. Let your imagination guide you!
Yo-Yo Biscuits
Ingredients
Biscuits
- 125g butter, at room temperature
- ½ cup caster sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ cup custard powder
- ¾ cup plain flour
- ¾ cup self-raising flour
Filling
- 50g butter, at room temperature
- 1 cup icing sugar
- 1 teaspoon boiling water
- Finely grated zest of ½ orange
Instructions
- Preheat oven to 180℃ (160℃ fan forced). Line 2 baking trays with baking paper.
- Cream butter and sugar in a bowl until light and fluffy. Add egg yolks and vanilla and beat well to combine.
- Add custard powder and flours and mix until a dough forms. Roll heaped teaspoons of mixture into balls (I weigh each ball and mine weighed about 18g each). Place onto prepared trays leaving a little room for spreading. Using the back of a fork, lightly squash each biscuit to mark the top.
- Bake in the oven for 10-12 minutes or until biscuits move when pushed gently with your fingertip. Remove and transfer to a wire rack to cool completely.
- Meanwhile, to make the filling, combine butter, icing sugar, boiling water and orange zest in a bowl until well combined. Spread half of the biscuits with the orange filling cream (be generous) then sandwich together with the remaining biscuit halves. Allow to set before serving, if you can wait!
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml
We use free range extra large size eggs. Each egg weighs approximately 59g. - ICING SUGAR
You can use icing sugar mixture or pure icing sugar here. For a softer filling I use icing sugar mixture but if you prefer a harder centre, use pure. - MAKE AHEAD
Store in an airtight container at room temperature for up to 1 week. - SWITCH UP THE ICING FILLING
You can play around with the icing so the biscuits suit your flavour and/or theme! Try these different ideas in place of the orange zest.
-
- Lemon – omit orange zest and use 1/2 teaspoon lemon juice
- Passionfruit – omit orange zest and water and add the pulp of 1/2-1 passionfruit
- Coloured – omit orange zest and add a few drops of food colouring to suit your gathering or theme. i.e pale pink for a girl baby shower, pale blue for boy baby shower, pastel colours for a high tea or children’s birthday etc
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