You would be hard-pressed to find a bakery here in Australia that doesn’t sell Yo Yo Biscuits (or Melting Moments which are very similar in taste and appearance but are made using cornflour instead of custard powder). The same goes with cafes – you will usually see large glass jars on the cafe’s counter top filled with Yo Yos. There is a good reason for this – they are perfect when you feel like something sweet but don’t fancy something too heavy or filling.

The cookie part of the Yo Yo is almost shortbread like in texture thanks to a high butter content and the addition of icing sugar and custard powder. The contrast with the sweet and creamy buttercream filling is so moreish you will find it hard stop at one!

Why you will LOVE these Yo Yo Biscuits

• They are really easy to make: Yes, there are two parts to this recipe (the cookies and the buttercream) but both are very simple to make. To make the cookies you simply combine the ingredients until a cookie dough is formed. You then roll, flatten slightly and bake. Similarly with the filling, you combine all the ingredients in a stand-mixer/bowl and then mix until light and fluffy. Finally, you sandwich two cookies together with the filling.
• You can change the flavour of the filling: This recipe uses a vanilla buttercream as the filling but you are by no means limited to that flavour! A fruit flavoured buttercream works beautifully with the vanilla cookies – try folding through some passionfruit pulp or finely grated lemon zest and lemon juice. If fruit flavours aren’t your thing then a chocolate buttercream filling, whilst not traditional, would still taste amazing!
• This recipe is egg-free: Even if you don’t have an egg allergy, I think it is always handy to have few allergy-friendly recipes up your sleeve in case you do have to cater for someone with an allergy. This recipe is also great when you feel like baking something and then realise you have run out of eggs!

What you will need

Equipment

• You will need a stand mixer or electric beaters.

Ingredients

• Unsalted butter: You will need unsalted butter for the cookie dough and the buttercream filling. For both, the butter should be at room temperature before you begin.
• Icing (confectioner’s) sugar: You will need icing sugar for the cookie dough and the buttercream filling. I like to use soft icing mixture (as opposed to pure icing sugar) as it results in a softer texture in the both the cookie and buttercream.
• Custard powder: The is the hero ingredient of the Yo Yo as not only does it impart a lovely vanilla custard flavour it also helps give the cookies that melt in your mouth texture. If you don’t have any custard powder then you can substitute with cornflour (cornstarch) in equal quantities and an extra teaspoon of vanilla extract. It must be said that they won’t have quite the same flavour and will be paler in colour when baked. So if you can, I recommend getting your hands on some custard powder!
• Plain (all-purpose) flour: The flour gives all important structure to the cookies. This recipe does not require any raising agents.
• Vanilla extract: You will need vanilla extract for the cookie dough and the buttercream filling. The vanilla extract enhances the overall flavour of the cookies and gives it an extra vanilla boost.
• Salt: A touch of salt balances out the sweetness of the cookies.

How to make these Yo Yo Biscuits

1. Sift the icing sugar, custard powder, flour and salt into a stand mixer or bowl and beat on low to combine.
2. Continue mixing on low speed and gradually add the butter.
3. Add the vanilla extract and mix until the dough comes together.
4. Roll into balls, flatten slightly with a fork and then bake.
5. Make buttercream filling.
6. Once cooled, sandwich two cookies together with the buttercream filling.
7. Enjoy!

Love this recipe? Try these…

• My Favourite Chocolate Chip Cookies
• Chocolate Candy Cane Cookie Sandwiches

Yo Yo Biscuits

★★★★★ 5 from 1 reviews

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes (plus cooling and assembling)
• Yield: 15
• Category: Cookies

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Description

To make this Aussie classic you take two melt in your mouth vanilla cookies and sandwich them together with a light buttercream filling. They are the perfect bite sized treat – not too big, not too small but just right. Make them for your next afternoon tea party or to enjoy solo with a cup of tea or coffee!

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Ingredients

Cookie dough:

• 1 & 1/4 cups (185g) plain (all-purpose) flour
• 1/2 cup (65g) icing (confectioner’s) sugar
• 1/2 cup (65g) custard powder (vanilla flavoured)
• 1/4 teaspoon salt
• 180g unsalted butter, cut into cubes and at room temperature
• 1 teaspoon vanilla extract

Buttercream Frosting

• 1/2 quantity of My Favourite Vanilla Buttercream Frosting

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Instructions

1. Preheat the oven to 180C conventional or 160C fan-forced. Line two baking trays with baking (greaseproof) paper.
2. Into a stand mixer fitted with the paddle attachment (or into a large mixing bowl if using electric beaters), sift together the flour, icing sugar, custard powder and salt. Mix on low speed to combine.
3. Whilst mixing on low speed, gradually add the butter until the mixture resembles wet sand.
4. Add the vanilla extract and continue mixing until the mixture comes together into a cookie dough.
5. Roll heaped teaspoons of the cookie dough into balls (see note 2) and place on the lined baking trays leaving space in between (approximately 3cm) to allow for spreading. Using a fork, flatten the balls slightly – you should be able to see indentations from the fork prongs.
6. Bake for 18 to 20 mins (swapping the trays halfway through the baking time if using two shelves in the oven). The cookies should look dry and only just starting to colour (start checking at the 18 minute mark).
7. Cool on the trays for 5 minutes before carefully transferring to a wire rack to cool completely.
8. Meanwhile, make the buttercream filling – link to recipe is above (see note 1). 

Assembling the Yo Yo Biscuits

1. On a clean surface, place half of the cookies flat-side up. Using a piping bag or small offset spatula, pipe/spread the buttercream filling onto the cookies. I like to be generous with the frosting so I tend to use about a tablespoon of the filling for each cookie sandwich. Sandwich with the remaining cookies.
2. Enjoy!

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Notes

1. Buttercream Frosting: You will have leftover frosting. You can store the frosting in an airtight container in the fridge for up to 3 days or in the freezer for 2 to 3 months.
2. Portioning the cookie dough: I like to use a small cookie scoop (2 teaspoon capacity) to portion out the cookie dough as it results in more even sized cookies. You can of course just use a teaspoon – just make sure you use a heaped teaspoon of the cookie dough for each cookie.
3. Storage:  Store the assembled Yo Yo Biscuits in an airtight container in the fridge for up to 5 days.

Keywords: Yo-Yo Biscuits, Vanilla, Buttercream, Egg-free, Custard Powder

The post Yo Yo Biscuits appeared first on Marble & Whisk.

One of the things I love to do it bake for others. This, in part, is why I think I have always been a big fan of giving food as gifts and Christmas is no exception! These cookies make a great a gift – they are easy to make in large quantities, can be easily packed into jars or gift boxes and importantly, taste amazing!

These chocolate candy cane cookie sandwiches are made up of two components. The first are chocolate cookies that are almost brownie-like in texture thanks to the addition of cocoa powder, melted dark chocolate and dark chocolate chips. The second is a peppermint flavoured icing to which you add crushed candy canes for extra peppermint flavour and added crunch. The combination of the fudgy chocolate cookie, cool peppermint icing and crunch of the candy canes is an absolute winner!

Why you will LOVE these Chocolate Candy Cane Cookie Sandwiches

• They are quick and easy to make: The cookies are very straightforward and quick to make and only require 10 minutes chilling time before baking. The icing is even easier to make – you simply mix sifted icing sugar with hot water before adding peppermint extract and crushed candy canes.
• No candy canes? No problem! Don’t have any spare candy canes lying around? You can just add peppermint extract to the icing and if you want, you can swirl a couple of drops of red food colouring through the icing to create a candy cane effect.
• The whole family will love these cookies: These cookies are a hit with kids and adults – trust me!

What you will need

Equipment

• You will need a stand mixer or electric beaters for this recipe.

Ingredients

Cookies

• Dark chocolate: The chocolate is melted before it is added to the cookie dough. You can use any good quality dark chocolate you like.
• Plain (all-purpose) flour: You will need to sift the flour with the baking powder, baking soda, cocoa powder, cornflour and salt before using.
• Baking powder and baking (bicarbonate of) soda: The combination of these two raising agents give the cookies lift and help make them soft inside.
• Cocoa powder: I prefer to use dutch-processed cocoa powder (or alkalised cocoa) as it has a smoother flavour.
• Cornflour (Cornstarch): The cornflour helps to make these cookies soft and tender on the inside.
• Salt: A touch of salt enhances the flavour of the cookies. It also balances out the sweetness.
• Unsalted butter: The butter needs to be room temperature before you begin.
• Sugar: The recipe uses light brown sugar as it makes these cookies soft and fudgy. If you don’t have any brown sugar, you can substitute white granulated sugar or caster (superfine) sugar but just be aware that it may affect the texture of the cookie.
• Vanilla extract: Vanilla enhances the flavour of the cookie dough.
• Egg: Like the butter, the egg should be at room temperature.
• Chocolate chips: I like to use dark chocolate chips as I find it balances out the sweetness of the peppermint icing. It comes down to personal preference though so feel free to substitute milk chocolate chips or even white chocolate chips!

Peppermint Icing

• Icing (confectioners’) sugar: I like to use soft icing mixture (rather than pure icing sugar) as it results in a softer setting icing. This makes it easier when assembling the cookie sandwiches as the icing doesn’t set too quickly.
• Hot water: We add a small amount of hot water to the sifted icing sugar until we get the icing consistency we are looking for – it should be spreadable but not runny.
• Peppermint Extract: You can usually find peppermint extract where you find vanilla extract in the supermarket. It is quite strong so you won’t need much. As with all flavourings it is advisable to add a little at a time until you achieve the flavour you want.
• Candy canes: It probably goes without saying that you really should use the peppermint flavoured candy canes as opposed to the fruit flavoured ones (which are usually multi-coloured). I find it easiest to crush the candy canes in a mortar and pestle but if you don’t have one you can place the candy canes in a ziplock bag and use a rolling pin or mallet to crush them.

How to make my Chocolate Candy Cane Cookie Sandwiches

1. Melt the dark chocolate, set aside to cool.
2. Sift together the flour, baking powder, baking soda, cocoa powder, cornflour and salt.
3. Cream the butter and sugar.
4. Beat in the egg and vanilla extract.
5. Mix in the sifted flour mixture and melted chocolate.
6. Add the chocolate chips.
7. Roll heaped tablespoons of cookie dough into balls and place on lined baking trays.
8. Bake cookies for 10 to 12 minutes, or until slightly crackled on top.
9. Cool cookies briefly on trays before transferring to a wire rack to cool completely.
10. Make the peppermint icing. Spread icing on the flat side of half of the cookies. Top each cookie with one of the remaining cookies to make a cookie sandwich.
11. Enjoy!

If you loved this recipe, try this…

• My Favourite Chocolate Chip Cookies

Chocolate Candy Cane Cookie Sandwiches

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 45 minutes (plus cooling and assembly time)
• Yield: 20
• Category: Cookies

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Description

These adorable chocolate candy cane cookie sandwiches are the perfect Christmas sweet treat. To make them, you take two fudgy chocolate cookies and sandwich them together with a candy cane flecked peppermint icing. They make the perfect festive gift and are a great addition to your Christmas party menu!

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Ingredients

Chocolate Cookies

• 150g dark chocolate, chopped
• 1 & 1/4 cup (185g) plain (all-purpose) flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking (bicarbonate of) soda
• 1/4 cup (30g) dutch-processed cocoa powder
• 1 tablespoon cornflour (cornstarch)
• 1/2 teaspoon salt
• 125g unsalted butter, at room temperature
• 1 cup (200g) light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 180g dark chocolate chips

Peppermint Icing

• 120g peppermint candy canes
• 1 & 1/2 cups (195g) icing (confectioners’) sugar
• 1 – 2 tablespoons hot water
• 1 teaspoon peppermint extract (or to taste)

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Instructions

Chocolate Cookies

1. Preheat oven to 180C conventional or 160C fan-forced. Line two baking trays with baking (greaseproof) paper.
2. In a heatproof bowl, heat the dark chocolate in the microwave using 30 second bursts until just melted. Remove from the microwave and stir to allow the residual heat to finish melting the chocolate. Set aside to cool slightly.
3. In a medium bowl, sift together the flour, baking powder, baking soda, cocoa powder, cornflour and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment (or large mixing bowl if using electric beaters) combine butter and sugar and beat until creamy. Use a spatula to scrape down the sides of the bowl if necessary.
5. Add the egg and vanilla extract to the combined butter and sugar. Beat until combined. 
6. Add the sifted flour mixture and melted chocolate and on low speed, mix until just combined.
7. If using a stand mixer with paddle attachment, add the chocolate chips and mix until the chips are evenly distributed (be careful not to over mix). If using electric beaters, switch to a spatula and fold the chocolate chips into the mixture.
8. Chill the cookie dough in the fridge for 10 minutes (see note 1).
9. Remove from fridge and roll heaped teaspoons of the cookie dough into balls (see note 2) and place on lined baking trays, leaving space in between (approximately 5 centimetres/2 inches) to allow the cookies to spread. 
10. Using the heel of your hand, flatten each ball of cookie dough slightly.
11. Place in the preheated oven (see note 3) and bake for 10 to 12 minutes, or until slightly crackled on top. If you want to make the cookies look more uniform, carefully use a wide offset spatula to flatten the cookies slightly as soon as they come out of the oven.
12. Allow the cookies to cool on the trays for 5 minutes before transferring the cookies to a wire rack to cool completely. They will be very soft straight out of the oven but will firm up upon cooling.

Peppermint Icing

1. In mortar and pestle (or using a rolling pin), crush the candy canes until you have a mixture of fine candy cane dust and small chunks of candy cane pieces. Set aside.
2. Sift the icing sugar into a medium mixing bowl. Starting with a teaspoon at a time, add the hot water to the icing sugar until you get a paste-like consistency that is spreadable but not runny. Stir in the peppermint extract and crushed candy canes.

Assembling the cookie sandwiches

1. On a clean surface, place half of the cookies flat-side up. Using a teaspoon or small offset spatula, spread the icing on the cookies. Sandwich with the remaining cookies.
2. Enjoy!

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Notes

1. Portioning out the cookie dough: I use a small sized cookie scoop (2 teaspoons) to portion out my cookie dough as I find it the easiest way to guarantee even sized cookies!
2. Oven rack position: Position the top oven rack in the middle of the oven. If you need to use the rack below for the second baking tray then swap trays around halfway through the baking time.
3. Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Cookies, Chocolate, Candy Canes, Peppermint

The post Chocolate Candy Cane Cookie Sandwiches appeared first on Marble & Whisk.

I have made this same chocolate chip cookie recipe for 15 years. Rest assured they have stood the test of time! This is still my ‘go-to’ chocolate chip cookie recipe which I now make at least once a week for my family. I may have increased the amount of chocolate chips in the recipe oh so slightly over the years but other than that it has remained unchanged.

Why you will LOVE these cookies

• They are quick and easy to make: You can have a fresh batch of cookies out of oven in less than 40 minutes. This includes the washing up time! They are perfect when you need a batch of cookies NOW.
• You do not need to chill the cookies dough before baking: Once the cookie dough is made you are good to go!
• The recipe can be adapted to suit your tastes: Change up the chocolate chips, use a bar of chocolate, chopped into chunks instead or even throw in some nuts! Go crazy!

What you will need

Equipment

• These days I use a stand mixer with the paddle attachment to make these cookies but I didn’t always have one. Electric beaters are the next best thing but failing that these cookies can be made by hand with just a mixing bowl and wooden spoon.

Ingredients

• Plain (all-purpose) flour: You will need to sift the flour with the baking powder, baking soda and salt before using.
• Baking powder and baking (bicarbonate of) soda: The combination of these two raising agents give the cookies lift and help make them soft inside.
• Salt: A touch of salt enhances the flavour of the cookies. It also balances out the sweetness.
• Unsalted butter: The butter needs to be room temperature before you begin.
• Sugar: The recipe uses an equal amount of caster (superfine) sugar and light brown sugar to create the perfect balance of a crunchy exterior yet soft centre. You can substitute white granulated sugar instead of caster sugar.
• Vanilla extract: Vanilla enhances the flavour of the cookie dough.
• Egg: Like the butter, the egg should be at room temperature.
• Chocolate chips: I use a combination of milk and white chocolate chips. I love how the white chocolate almost caramelises as it bakes. These cookies definitely lean towards to the sweeter side so feel free to substitute dark chocolate chips if you prefer.

How to make my favourite chocolate chip cookies

These cookies are really easy to make.

1. Sift together the flour, baking powder, baking soda and salt.
2. Cream the butter and sugars.
3. Beat in the egg and vanilla extract.
4. Mix in the sifted flour mixture.
5. Add the chocolate chips.
6. Roll heaped tablespoons of cookie dough into balls and place on lined baking trays.
7. Bake cookies for 12 to 14 minutes, or until lightly golden brown.
8. Cool cookies briefly on trays before transferring to a wire rack to cool completely (or at least until they are cool enough to handle safely – I love a warm cookie straight out of the oven!).

That’s it!

My Favourite Chocolate Chip Cookies

★★★★★ 5 from 5 reviews

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 12-14 minutes
• Total Time: 34 minutes
• Yield: 22-24
• Category: Cookies

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Description

These chocolate chip cookies are the perfect allrounder – satisfyingly crunchy on the outside yet soft and jam-packed with milk and white chocolate chips on the inside. They are quick and easy to make with no chilling required!

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Ingredients

• 1 & 3/4 cup (260g) plain (all-purpose) flour (see note 1)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking (bicarbonate of) soda
• 1/2 teaspoon salt
• 125g unsalted butter, at room temperature
• 115g (1/2 cup) caster (superfine) sugar
• 100g (1/2 cup) light brown sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 100 grams white chocolate chips
• 100 grams milk chocolate chips

 

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Instructions

1. Preheat oven to 180C conventional or 160C fan-forced. Line two baking trays with baking (greaseproof) paper.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment (or large mixing bowl if using electric beaters) combine butter and both sugars and beat until creamy. Use a spatula to scrape down the sides of the bowl if necessary.
4. Add the egg and vanilla extract to the combined butter and sugar. Beat until combined. 
5. Add the sifted flour mixture and on low speed, mix until just combined.
6. If using a stand mixer with paddle attachment, add the chocolate chips and mix until the chips are evenly distributed (be careful not to over mix). If using electric beaters, switch to a spatula and fold the chocolate chips into the mixture.
7. Roll heaped tablespoons of the cookie dough into balls (see note 2) and place on lined baking trays, leaving space in between (approximately 5 centimetres/2 inches) to allow the cookies to spread. 
8. Using the heel of your hand, flatten each ball of cookie dough slightly.
9. Place in the preheated oven (see note 3) and bake for 12 to 14 minutes, or until lightly golden brown. If you prefer a crunchier cookie, carefully use a wide offset spatula to flatten the cookies slightly as soon as they come out of the oven. 
10. Allow the cookies to cool on the trays for 5 minutes before transferring the cookies to a wire rack to cool completely. They will be very soft straight out of the oven but will firm up upon cooling.
11. Eat and enjoy!

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Notes

1. Substitution for plain (all-purpose) flour: You can substitute self-raising flour in equal quantities but omit the baking powder and baking soda. When using this substitution, I find that the cookies spread slightly more so you won’t need to flatten them once they are out of the oven. 
2. Portioning out the cookie dough: I use a medium sized cookie scoop (1.5 tablespoon) to portion out my cookie dough as I find it the easiest way to guarantee even sized cookies!
3. Oven rack position: Position the top oven rack in the middle of the oven. If you need to use the rack below for the second baking tray then swap trays around halfway through the baking time.
4. Storage: Store cookies in an airtight container at room temperature for up to one week.

Keywords: Chocolate Chip Cookies

The post My Favourite Chocolate Chip Cookies appeared first on Marble & Whisk.