Ev­ery­one will keep com­ing back for more of these yummy yoyos

Isis Town and Country - - Life -

Pas­sion­fruit yoyos

Makes 12


185g but­ter, soft­ened ½ cup ic­ing sugar 1 tsp vanilla essence 1½ cups flour 1/3 cup cus­tard pow­der Fill­ing: ½ cup ic­ing sugar 2 Tbsp soft­ened but­ter 1 Tbsp cus­tard pow­der ½ tsp vanilla 2 fresh pas­sion­fruit pulp


Pre­heat an oven to 170C. Into the bowl of an egg­beater place the but­ter, ic­ing sugar and vanilla. Cream un­til it is light and fluffy. Sift in the flour and cus­tard pow­der. Stir un­til well com­bined. Roll the mix­ture into 24 tea­spoon-size balls and place onto a lined bak­ing tray. Flat­ten slightly with the back of a fork. Place into the oven for 15-20 min­utes, not al­low­ing the bis­cuits to brown. Re­move and cool on a rack. To make the fill­ing, beat the ic­ing sugar, but­ter, cus­tard pow­der and vanilla un­til smooth. Stir through the pas­sion­fruit pulp. Add a lit­tle ex­tra ic­ing sugar if needed. Stick two bis­cuits to­gether with the fill­ing to cre­ate each yoyo. En­joy.

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