Mo Yo Biscuits Recipes

YO-YO BISCUITS

Steps:

• Preheat oven to 160 degrees celsius (fan-forced).
• Line two baking trays with baking paper.
• Sift the icing sugar into a large bowl.
• Add the butter and vanilla essence.
• Beat with a stand mixer or hand-held beaters until smooth and creamy.
• Sift into the bowl the self raising flour, plain flour and custard powder. Stir well to combine.
• Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays.
• Press the tops of the balls lightly with a fork.
• Bake for 10-12 minutes or until just ever so lightly golden.
• Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
• To make the filling, beat the butter, vanilla essence and lemon juice until smooth and creamy.
• Slowly add the sifted icing sugar, beating well in between additions.
• When the mixture is completely combined and smooth, add one drop of pink food colouring and beat until the colour is evenly dispersed.
• Join two biscuits together with 1tsp of filling.
• Preheat oven to 160 degrees celsius (fan-forced). Line two baking trays with baking paper.
• Measure the self raising flour, plain flour and custard powder into the TM bowl and sift on Speed 3 for 30 seconds to combine. Place the flour mixture into a separate bowl and set aside.
• Place the butter, vanilla essence and icing sugar in the TM bowl. Beat on Speed 4 for approximately 1 minute or until the mixture is pale, fluffy and smooth.
• Add the flour mixture and combine on Speed 1, slowly increasing to Speed 4 until smooth and completely combined (if your mixture is too sticky, add a little more flour).
• Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays. Press the tops of the balls lightly with a fork.
• Bake for 10-12 minutes or until just lightly golden. Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
• To make the filling, combine the butter and icing sugar on Speed 4 until pale and smooth. Add the vanilla essence, lemon juice and one drop of pink food colouring. Beat for 1 minute, Speed 6, or until smooth and fluffy.
• Join two biscuits together with 1 teaspoon of filling.

MO-YO BISCUITS

Steps:

• Heat the oven to 190°C/170°C fan/gas 5. Line 2 baking trays with non-stick baking paper.
• For the biscuits, using a rubber spatula, cream together the 200g butter and 75g icing sugar in a mixing bowl until light and fluffy. Add the flour, cornflour and custard powder, then gently mix in using a butter knife.
• Tip onto a work surface lightly dusted with cornflour, then quickly and gently squeeze the dough together - don't knead it (see tips).
• Tear off a small piece, then shape and roll into a walnut-size ball and put on a baking tray. Repeat using the rest of the dough to give 30 balls, spacing them 3-4cm apart. Press down lightly on each ball with a fork dipped in cornflour to create thick biscuits. Bake for 15-20 minutes until golden. Cool the biscuits on the baking tray until you can handle them easily (see tips), then carefully transfer to a cooling rack.
• Meanwhile, make the butter icing. Mix all the ingredients in a large bowl using a butter knife until creamy and smooth.
• Once the biscuits have cooled completely, spread the flat side of one biscuit with plenty of icing, gently press another on top, then transfer to a tray. Once all the mo-yos are sandwiched, chill them in the fridge for 30 minutes to firm them up (see Make Ahead), then enjoy with a trad cuppa or trendy flat white.

YO-YO BISCUITS

Steps:

• Preheat oven to 170°C.
• Cream butter and icing sugar until light. Add sifted flour and custard powder. Mix well until forms into smooth dough.
• Roll dough into logs and cut it up into small pieces same size about 30g each.You should have about 24 pieces.
• Form into balls and place on tray and press with a fork.
• Bake for about 15 minutes. They should be very pale almost no color.
• Tip: Don't over bake them they will be dry.
• For butter-cream:.
• With electric mixer whip the softened butter with icing sugar until light and fluffy. Add lemon juice and zest and more or less up to your taste.
• When biscuits are cooled join together with butter cream.
• Tip: If you prefer chocolate butter cream omit lemon juice and zest and add 2 tablespoons cocoa powder and 1tsp. vanilla extract.