Monday, 30 May 2011

Melting moments & yo-yos



One of my most favourite biscuits is a Yo-yo a small buttery biscuit sandwiched together with icing & made with custard powder . Melting moments biscuits are very similar only made with cornflour instead of custard powder and are equally tasty & yum . As the name suggests they provide a truly melting moment ! Melting moments apparently came first and the yo-yo biscuit was an adaption as the popularity of custard powder grew in NZ in the 1940's , no thanks to our famous brand Edmonds .  Custard powder is really just cornflower flavoured & coloured but for me it provides a supreme flavour and texture in the Yo-yos . So easy to make and even easier to eat , my son always asks for these and a batch never lasts for long .
This recipe is taken from A second helping - more from ladies a plate by Alexia Johnston , which is divine NZ home baking recipe collection . Nearly forgot to add this was part of our Royal wedding supper , bite sized delights !



Melting Moments & Yo-yos

For the Biscuits -
170g butter ( soft )
55g icing sugar
170g flour
55g cornflour* ( *for yo-yos replace with 55g custard powder )
1 tsp baking powder

For the filling -
30g butter
100g icing sugar ( more if needed )
2 tsp boiling water
2 tsp custard flour ( for *yo-yos )

1. Preheat oven to 180c and line two baking trays with baking paper
2. Sift together icing sugar, flour, cornflour* and baking powder
3. Cream butter until light and fluffy, then mix in dry ingredients to make a firm dough.
4. Roll walnut sized balls and place on trays - make sure you have an even number so you can sandwich together !
5. Flatten them with a fork
6. Bake for 15-20 mins rotating trays after 10 mins to ensure even baking - they will spread slightly and be pale gold - cool on rack

Icing -

1. Set out half flat side up to be iced , keep others near by
2. Melt butter in small saucepan and add boiling water
3. Pour onto sifted dry ingredients to form a smooth paste , you may need to add a little more icing sugar to make icing pliable & set fast, it should be fairly thick
4. Distribute icing as evenly as possible & wait till all iced before putting un iced tops on and rotate slightly as you put them on so filling moves out to edge of biscuits




6 comments:

  1. I've never known the difference in the names. I always thought yo-yo's was just the aussie term for them! Clever girl :-)

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  2. Hi there - for the icing you say "custard flour" - what is that? Thanks:)

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  3. Hi there, its a custard powder made from mainly cornflour, substitute cornflour for it if you can't easily get it, you can always add passionfruit pulp to icing or lemon zest instead of custard powder flavour.

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    Replies
    1. Thanks so much! I wish I had a batch to devour right now:)

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