Yo Yos (melting moments)
F.G Roberts’ Self-Raising flour 150g
Cornflour (gluten-free) 70g
Butter or Margarine, softened, cubed 185g
Pure Icing Sugar 65g
Vanilla 5ml (1 teas)
Pure Icing Sugar 175g (1 cup)
Butter, melted 15 ml (3 teas)
Water 15-20 mls (3-4 teas)
Vanilla (optional) ¼ teaspoonCheck AllUncheck All
Preheat oven to 160º C.
Grease or paper-line a scone tray (27 x 37 cm).
In a medium sized bowl, cream butter until light and fluffy. Sift icing sugar over butter, add vanilla and beat well.
In a sturdy plastic bag, mix flours together. Sift over butter mix and fold in to make a stiff paste.
Roll teaspoonfuls of mixture into balls and place on tray (approximately 20 per tray), allowing a little room for spreading.
Flatten the biscuits with the back of a fork making a criss-cross pattern.
Bake for 10-12 minutes or until slightly browned.
Allow to cool on tray before moving to wire rack.
Join pairs of biscuits together using filling.
Makes approx 28 pairs.
Mix icing sugar and butter in a small bowl. Add water, a teaspoon at a time and mix until suitable consistency for joining biscuits.Check AllUncheck All