YoYo Biscuits

yoyos winner
  • 12 servings
  • 18-20 minutes to cook, 20 minutes to prepare
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Ingredients

  • 175g butter, softened
  • 75g icing sugar
  • 175g plain flour
  • 50g cornflour
  • Zest from 1/2 an orange
  • A little flour for dusting
  • For the buttercream
  • 75g butter, softened
  • 125g icing sugar
  • Zest of 1/2 an orange
  • 1 pot of sprinkles of your choice, we used a rainbow tripod with 3 different types in it (find it in the baking aisle)

Instructions

An easy yet colourful sandwich biscuit recipe, make them as decorative as you choose.

Method

  1. Pre-heat the oven to 150°C (fan)/325°F/gas mark 3.
  2. Place the butter and icing sugar into a bowl and beat until pale.
  3. Add the plain flour, cornflour and orange zest. Rub in using your fingertips until the mix resembles breadcrumbs. Work to bring the mix together as a dough.
  4. Line 2 baking trays with baking paper. On a lightly floured work surface roll the dough into a sausage shape. Divide the dough equally into 24 pieces. Roll each piece into a ball. Evenly space the balls on the baking trays and flatten each ball using a fork.
  5. Bake for 18-20 minutes or until just golden around the edges.
  6. Allow to cool before placing onto a cooling rack to cool completely.
  7. Place the butter, icing sugar and orange zest into a bowl. Beat until smooth.
  8. Spoon one teaspoon of buttercream onto the flat side of 12 biscuits. Top with the remaining 12 biscuits to make a sandwich, press together lightly to squeeze the buttercream to the edges.
  9. Dip the buttercream edges of each yoyo into your sprinkle pot to decorate.

 

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