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
- Preheat the oven to 180°C. Line two large baking trays with baking paper and set aside
- 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
- 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
- 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
- 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
- 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
- Dust with icing sugar and serve
Tips & Hints:
The Passionfruit Yoyo’s will keep for 5 days when stored in an airtight container.
