Yo Yo’s from the "Apple Pot Cafe" (the healthy way)

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.  As you take a bite, they would 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 vegetable fat or even worse (102) Tartrazine for colour?

Did you also know, I use to have a café, and the biggest seller in our cookie jars 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 use to the lovely fresh taste of ours. They were terribly disappointed and we were awfully 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 them.   There are lots of recipes for Yo-Yo’s out there and the good ones ask for custard powder, there just not the same without it.  Make sure you get one that hasn’t got (102) Tartrazine as a 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.
5 from 1 reviews
Bec's Cafe Yo Yo's
 
Author:
Ingredients
  • 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.
Method
  1. 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.
  2. Sift all your dry ingredients into a bowl.
  3. Rub in the butter by hand until you have a stiff dough. Sort of like a paste.
  4. 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.
  5. Place them on your tray leaving room for spreading. Use baking paper if you don't have a non-stick tray.
  6. 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
  7. Thermomix method
  8. Put all dry ingredients into a clean dry TM bowl and give it a blitz for a 5 seconds on speed 4 to sift.
  9. Add the chopped butter and mix on speed 4 for 5 seconds speed 6,
  10. then kneed for 2 – 3 mins on interval speed.
  11. Follow the by hand method to ball up, imprint and bake.
Chef Notes
This recipe is <g class="gr_ gr_120 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling" id="120" data-gr-id="120">soooo</g> simple.
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, pop them in a freezer bag or container them back to freeze.  You can take just a few 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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4 Comments

  • Reply
    mumsthewordbloggy
    03/06/2013 at 9:20 am

    hi what do you put in the middle?

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

      Hi,
      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
      Bec
      08/10/2013 at 9:46 am

      No worries Marika,

      So glad you like them.

Love to hear from you!