Baking & Desserts
Passionfruit Yoyos
Prep 20 mins. /Cook 15 mins.
serves 22
Easy
Passionfruit Yoyos
Method
- Preheat the oven to 170°C (fan-forced). Grease and line two large baking trays with baking paper and set aside.
- Place butter, icing sugar and vanilla in a large bowl and beat with a handheld electric mixer or use stand mixer. Beat until pale and creamy. Using a wooden spoon, mix in the cornflour and plain flour until a dough forms. Use your hand to squeeze mixture to combine all of the flour.
- Roll ½ tablespoonfuls of the dough into balls and place onto the prepared trays, 3-4cm apart. Flatten each one gently with the back of a fork.
- Bake for 12-15 minutes or until the biscuits begin to colour, swapping trays halfway. Remove from the oven and cool on trays.
- To make the icing, beat the butter in a large bowl and beat with a hand-held electric mixer or use stand mixer. Beat for 1 minute, gradually add large spoonfuls of icing sugar and continue to beat on low until all the icing sugar has been incorporated. Add the passionfruit and mix with a spoon until combined.
- Spread the base of a biscuit with icing, and then join with another biscuit. Repeat with remaining biscuits and icing. Dust with icing sugar and serve.
More Tips
- Leftover Icing will keep in the fridge for 2 weeks.
- Passionfruit Yoyo’s will keep for 5 days when stored in an airtight container.
- If fork is sticking to the dough, run it under cold water.
- If icing is too stiff to spread, place in a microwave safe bowl and microwave for 3-5 seconds and stir until soft. Mixture becomes firm on standing.
IN THIS RECIPE
Unsalted Butter
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Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.