Yo Yo biscuits (or melting moments)

Do you all remember those yummy Yo Yo biscuits that our mums 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, that didn’t happen at my place.  If there were any cooking smells wafting through our place it would have been my Dad or me creating them.  Although my Nana did make a brilliant Viennese or melting moment biscuit and they’re very similar.   Yo Yo biscuits are pretty much a melting moment with the cornflour replaced or partially replaced by custard powder.

I’m sure you’ve tasted something like these.  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, the Yo Yo that we made in the cafe. 

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.

Yo Yo biscuit making and baking tips:

• There’s a lot of Yo Yo biscuit recipes out there, and the nicest ones ask for custard powder. In my opinion they just aren’t 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 (Australia) has Orgran custard powder, and it’s great. I suspect we’ll ban tartrazine like a lot of other countries have.
• 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. 
• 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 of biscuits 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!  Leave a comment, talk to me on Facebook or via email,  I love to hear your opinions.

Yo Yo biscuits (without filling)

Yo-Yo or Melting moments

5 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au

These biscuits are a favourite in Australia, if you've never tried them you need to give them a shot they're really easy to make.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Difficulty Easy

Course Biscuits, Cookies

Cuisine Australian

Servings 16

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• 1 Thermomix (optional)

Ingredients

  

1x2x3x

• 160 g butter chopped into cubes straight 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.

Instructions

 

Conventional Method

• Heat your oven to 170c and get your oven trays ready using exopat mats or what other non-stick method you like to use.
• Sift all your dry ingredients into a bowl.
• Rub in the butter by hand until you have a stiff dough. Sort of like a paste.
• Roll into balls that are all equal in size. Or if you have trouble getting your balls the same size, roll into a sausage and cut equal portions.
• Place them on your tray leaving room for spreading. Use baking paper if you don’t have a non-stick tray.
• 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
  

Thermomix method

• Put all dry ingredients into a clean, dry TM bowl and give it a blitz for 3 seconds on speed 4 to sift.
• Add the chopped cold butter and mix on speed 4 for 5 seconds,
• 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. *Tip
• Follow the by hand method to ball up, imprint and bake.

Notes

If you over-mix in the TM, the butter will become too soft to work with. Pop it in the fridge for a bit and it will be much easier to handle.

Many of the biscuit recipes on my blog have been written and tested before I developed my new Perfect Cookie Method for the Thermomix and Food processors. However, even though the above method is not what’s in my  “Perfect Cookie Making Course”, it’s been tested in 3 separate bake club sessions by my students, and it works a treat.  However, If you’ve done my course, I suggest you download the recipe template and follow the instructions.  That method is much quicker and easier.  😉

Fillings for your Yo Yo biscuits

You can use any buttercream recipe, but this one will do the job nicely.

Yo Yo biscuits – filling

5 from 2 votes

5 stars tells us you love the recipe

becs-table.com.au

Filling for Yo-Yos

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Difficulty Easy

Course Biscuits, Cookies, Snack

Cuisine Australian

Servings 16 – 20 depending on size

Method Conventional

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 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

Instructions

 

• Mix all icing ingredients together, adjust for taste or consistency. Ice the bottom of one biscuit and sandwich two biscuits together to serve.
• Add more icing sugar if you find your filling has turned out too soft. It will depend on how much passionfruit you add.

Want to know more?

Would you like to learn how to make awesome cookies with your food processor or thermo appliance? Our Perfect Cookies 1 Course will make you an expert. Its online, quick, fun and easy.