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