Ingredientes para Yo Yo Biscuits
- 125g softened unsalted butter (plus 100g for buttercream)
- 150g icing sugar (plus 200g for buttercream)
- Plain Flour
- 2 tablespoons custard powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons lemon juice (or chocolate sauce)
- Lemon Zest
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Cómo preparar Yo Yo Biscuits
- Preheat oven to 170°C (325°F). Line baking trays with parchment paper.
- Cream together 125g softened unsalted butter and 150g icing sugar until light and fluffy using an electric mixer.
- Sift in 250g plain flour and 2 tablespoons custard powder. Gently mix until a smooth dough forms. Be careful not to overmix.
- Roll the dough into two long logs, approximately 3cm in diameter.
- Cut each log into 12 pieces (approximately 30g each).
- Roll each piece into a ball and place onto the prepared baking trays, leaving some space between each biscuit.
- Gently flatten each ball with a fork, creating a criss-cross pattern.
- Bake for 12-15 minutes, or until the biscuits are pale golden and just starting to set. They should be very pale.
- Let the biscuits cool completely on a wire rack.
- **Prepare the Buttercream:** In a separate bowl, beat 100g softened unsalted butter with 200g icing sugar until light and fluffy.
- Add 2-3 tablespoons of lemon juice (or chocolate sauce for chocolate buttercream), and 1 teaspoon of lemon zest (optional). Add more or less to your preference.
- Add 1 teaspoon vanilla extract.
- Once the biscuits are completely cool, spread a generous amount of buttercream onto the flat side of half the biscuits. Top with the remaining biscuits to create the 'Yo-Yo' effect.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
78g
Fat
67g
Carbs
12g
