Melting moments |

Yo Yo or Melting moments

Do you all remember those yummy Yo-Yo biscuits that our mums or nana’s use to make?  You know the ones; you would come home from school, the house filled with the smell of sweet, warm cookies. Ahahaaa I’m dreaming.  Although I’m sure you know, with the good ones as you take a bite, they crumble and melt in your mouth hummmmm yummmm, and not leave any greasy residue like the ones you can get in so many supermarkets these days. Where does it say in the recipe to add shortening or even worse (102) Tartrazine for colour?

You may not have known this, but I owned café some years back, and our biggest seller from the cookie jars was, you guessed it, it was the Yo-Yo’s we made. 
One day we ran out, eeeek! One of our food delivery trucks had just happened to pop in and offered to fill our jar of his commercial Yo Yo’s at a discount price (hoping to get some extra business from us I suppose), big mistake.  
They may have been popular with his clients, but ours were way too used to the lovely fresh taste of ours. They were disappointed, and we were embarrassed.  Needless to say, we never ran out again.  
Check my hints below to find out how you can never run out or just have them whenever you want.   There’s a lot of Yo-Yo recipes out there, and the nicest ones ask for custard powder, there just not a yo-yo without it.  Make sure you get one that hasn’t got (102) Tartrazine as the colouring.  Orgran sells one, and I’m sure there must be others out there as well. Check out your local health food store.  Our local in Berwick has Orgran custard powder and its great.
 Forked Yo Yo |
5 from 1 reviews
Yo-Yos or Melting moments
Bec's Cafe Yo Yo's Author: Bec
  • 160 g butter from the fridge.
  • 150 g self-raising flour
  • 60 g soft icing sugar
  • 65 g custard powder (use the Orgran one if you want to avoid the nasty colours the dough will settle a little bit more in the baking so don’t push down as hard with the fork, but the taste is pretty much the same.
  1. Conventional Method
  2. Pre heat your oven to 170c and get your oven trays ready using exopat mats or what other non-stick method you like to use.
  3. Sift all your dry ingredients into a bowl.
  4. Rub in the butter by hand until you have a stiff dough. Sort of like a paste.
  5. Roll into balls that are all equal in size. Or if you have trouble getting your balls the same size, roll a sausage and cut equal portions.
  6. Place them on your tray leaving room for spreading. Use baking paper if you don't have a non-stick tray.
  7. Use a fork to flatten each ball a little and imprint the stripes. Bake until they just start to colour this should take 15 to 20 mins. Cool on a cake rack
  8. Thermomix method
  9. Put all dry ingredients into a clean, dry TM bowl and give it a blitz for 3 seconds on speed 4 to sift.
  10. Add the chopped cold butter and mix on speed ⅘ seconds/speed 6,
  11. Check the consistency of your mix, is there any butter stuck to the bottom of the TM bowl? Does it need a scrape down? Mix again on speed 4 till the dough is thoroughly combined.
  12. Follow the by hand method to ball up, imprint and bake.
Chef Notes
Chill for 10 minutes or so if the dough is too soft to work with.

Fillings for your YoYo’s

You can use any buttercream recipe you have or try this one.
5 from 1 reviews
YoYo or Melting moments
Filling for YoYo's
  • 40 g butter, softened
  • 20 g icing sugar, sifted (soft icing works well for this recipe)
  • few drops vanilla essence
  • 1 large passionfruit, pulped (or use tinned if they're not in season)
  • 1 pinch Salt
  1. Mix all icing ingredients together, adjust for taste or consistency. Ice the bottom of one biscuit and sandwich two biscuits together to serve.
  2. Add more icing sugar if you find your filling has turned out too soft. It will depend on how much passionfruit you add.
yo yo recipe |

Here are some tips

  • Like all sweet treats these need to be appreciated in moderation, so why not freeze some before you bake.  What I do is, make the dough, roll them and give them a press with a fork.   Fill a tray then pop them in the freezer.  Once they are frozen, scoop them up and pop them in a freezer bag or container then put them back to freeze.  You can take the quantity you want out at a time and bake them off.  I sometimes have a range of different types of cookies in the freezer ready to bake, that way I can pull a handful of mixed biscuits out and bake them off.  Just make sure you fill your trays with biscuits that take the same length of time to bake.  It’s a great way to fill a cookie jar with a variety in one go.
  • If you use cold butter, your biscuits will be more crumbly.  Works the same way as pastry.
  • Bake em and tell me what you think!  Either leave a comment, talk to me on facebook or email me.  I love to hear your opinions.

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  • Reply
    03/06/2013 at 9:20 am

    hi what do you put in the middle?

    • Reply
      03/06/2013 at 9:28 am

      The filling is all about where your going to store them. If you want to keep them in the pantry you will have to use a product that is non dairy like animal or vegetable shortening. I prefer to use a buttercream with real butter. Follow this link to my recipe for both. Buttercreams by Bec

  • Reply
    Marika williams
    07/10/2013 at 10:02 pm

    Hi Bec,
    Thank you for your recipe! I just bought a thermomix and used it to make these yo-yo’s and your photos really helped. They turned out perfectly – which is the first time ever!
    Thanks again 🙂

    • Reply
      08/10/2013 at 9:46 am

      No worries Marika,

      So glad you like them.

Love to hear from you!

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