Yo Yos (Melting Moments)

Ingredients

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 teaspoon

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Method

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.

Filling:

Mix icing sugar and butter in a small bowl. Add water, a teaspoon at a time and mix until suitable consistency for joining biscuits.

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