Yum Yum Yo Yo Biscuits Food

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.

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.

SHORTBREAD BISCUITS

Steps:

• Sift flour with salt, then cream the butter and caster sugar together until pale and creamy. With the motor running, gradually add the egg; if the mixture looks like it's curdling then add a tbsp of sifted flour.
• Put the mixer on it's lowest setting and add the flour gradually. Stop mixing as the mixture comes together.
• Roll out onto a floured surface; about 5mm thick. Cut out biscuits using the metal cutter ring. Now bake for about 20-30 minutes until lightly brown in colour.
• Let the biscuits cool on a wire rack for 5 minutes.