OMG –  These yo-yo biscuits are so good our family demolished them on recipe testing. We had to make more to stop them from nagging!

Ever since we were kids, our mum has made yo-yo’s for our school lunches, but unfortunately, she would use custard powder, which is filled with some harmful additives (colour 102 comes to mind).  I have made these yo-yo’s completely additive-free, just the way we like it!

They are brilliant with homemade raspberry jam, but store-bought (additive-free of course) will be fine as well, plus we used Hopper 100’s & 1000’s to decorate, ensuring I still have an additive-free biscuit.

You could easily double this recipe in either a TM6, TM5 or TM31 Thermomix.  They freeze really well, just don’t join them with jam or anything, freeze a-la-natural…

Storage – keep in an airtight container for approx. one week, or freeze for up to 6 months.

TIP: Get the butter out in advance to soften before using.
TIP: We love the Hopper range of food colours and sprinkles for this recipe.

February 20, 2018
  • 5m
  • 15m
  • 20m
  • 24

Ingredients

  • 125 g butter
  • 1 tsp. vanilla bean paste
  • 40 g icing sugar
  • 40 g cornflour
  • 125 g plain flour
  • 1/4 c raspberry jam

Icing Ingredients

  • 100 g icing sugar
  • 1 tbsp. milk
  • 10 g butter

Instructions

Thermal Cooking Method

  1. Preheat oven to 170°C. Line a flat oven tray with baking paper.
  2. In the mixing jug insert butterfly tool, cream the soft butter for 20 seconds/speed 4. Scrape down sides and repeat.
  3. Add vanilla and icing sugar, mix again for 20 seconds/speed 4.
  4. Add cornflour and plain flour, mix 10 seconds/speed 4, or until well combined.
  5. Remove butterfly tool.
  6. Roll into small balls and flatten with a fork. Tip - if you dip the fork into flour it won't stick.
  7. Cook in middle rack of oven for approx. 12 minutes or until golden.
  8. Allow to cool completely before joining with raspberry jam.
  9. To make icing - mix all icing ingredients in a small bowl with a fork until well combined. Spread over joined biscuits, then dip into 100's & 1000's if desired.

Traditional Cooking Method

  1. Preheat oven to 170°C. Line a flat oven tray with baking paper.
  2. In a large bowl add soft butter. Using electric beaters, cream butter for approx. 20 seconds medium speed. Scrape down sides and repeat.
  3. Add vanilla and icing sugar, continue mixing until well incorporated.
  4. With a wooden spoon add and mix in cornflour and plain flour until well combined.
  5. Roll into small balls and flatten with a fork. Tip - if you dip the fork into flour it won't stick.
  6. Cook in middle rack of oven for approx. 12 minutes or until nice and golden.
  7. Allow to cool completely before joining with raspberry jam.
  8. To make icing - mix all icing ingredients in a small bowl with a fork until well combined. Spread over joined biscuits, then dip into 100's & 1000's if desired.

Nutrition

  • 12