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.
Yo-Yo making tips:
- 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 it's great. I'm sure over time we'll banish 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. 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 of biscuits in one go.
- If you use cold butter, your biscuits will be more crumbly. Works the same way as pastry.
- 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.
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.
- 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
- 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.
Fillings for your Yo-Yo’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
- 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.
If you’ve had issues with your cookies in the past and don’t know why I’ve written something that might help. I call it “Why do my cookies spread” There are loads of tips to solve some annoying problems.