image

Passionfruit Yoyo’s

The traditional Yo Yo Biscuits we all know and love get a summery make-over with the addition of passionfruit.

Ingredients
  • 250g Western Star Unsalted Butter, softened
  • 80g pure icing sugar, sifted
  • 1 tsp vanilla extract
  • 75g cornflour, sifted
  • 225g plain flour, sifted
  • Icing: 300g icing sugar, sifted
  • 100g Western Star Unsalted Butter, chilled and chopped
  • 2 tbsp passionfuit pulp
Method
  1. Preheat the oven to 180°C. Line two large baking trays with baking paper and set aside
  2. Place the butter and icing sugar in the bowl of an electric mixed and beat together until pale and fluffy. Add the vanilla and beat until combined. Using a wooden spoon, mix in the cornflour and plain flour until a dough forms
  3. Form 1/2 tablespoonfuls of the dough into balls and place onto the prepared trays, leaving a 3-4cm gap between each ball, as the biscuits will spread. Flatten each one gently with the back of a damp fork
  4. Transfer into the oven for 12 minutes or until the biscuits begin to colour. Remove from the oven and cool on the tray for 10 minutes, before transferring to a wire rack to cool completely
  5. To make the icing, beat the sugar and butter in the bowl of an electric mixer until light and fluffy. Add the passionfruit and mix to combine
  6. Get the kids to help you assemble, by spreading the base of a biscuit with icing, and then joining with another biscuit. Repeat with remaining biscuits and icing
  7. Dust with icing sugar and serve

Tips & Hints:

The Passionfruit Yoyo’s will keep for 5 days when stored in an airtight container.