Best 2 Yo Yo Biscuits Recipes

Indulge in the delightful world of Yo-Yo biscuits, a classic treat with a unique twist. These delectable cookies, also known as Elephant Ears, are made with a simple yet flavorful dough that is rolled, cut, and twisted into distinctive shapes, resembling miniature yo-yos. Discover two enticing variations of this timeless recipe: the traditional Yo-Yo biscuits, coated in a sweet glaze, and the savory Cheese Yo-Yo biscuits, sprinkled with a tantalizing blend of Parmesan and paprika. Both recipes offer a delightful combination of textures, with a crispy exterior and a soft, tender interior. Perfect for any occasion, these Yo-Yo biscuits are sure to bring a smile to your face and satisfy your sweet and savory cravings.

Check out the recipes below so you can choose the best recipe for yourself!

YO-YO BISCUITS

Yo-Yo Biscuits image

Delicious, fine texture, buttery biscuits join together with sweet lemony butter cream or chocolate butter cream. Sometimes called Melting Moments here in Australia.

Provided by Hanka

Categories Dessert

Time 30m

Yield 12 biscuits

Number Of Ingredients 9

Ingredients

185 g butter, softened
75 g icing sugar
225 g plain flour
75 g custard powder or 75 g cornstarch
1 teaspoon vanilla extract
130 g butter, softened
165 g icing sugar
1 teaspoon lemon juice
1 teaspoon lemon zest

Steps:

Preheat oven to 170°C.
Cream butter and icing sugar until light. Add sifted flour and custard powder. Mix well until forms into smooth dough.
Roll dough into logs and cut it up into small pieces same size about 30g each.You should have about 24 pieces.
Form into balls and place on tray and press with a fork.
Bake for about 15 minutes. They should be very pale almost no color.
Tip: Don't over bake them they will be dry.
For butter-cream:.
With electric mixer whip the softened butter with icing sugar until light and fluffy. Add lemon juice and zest and more or less up to your taste.
When biscuits are cooled join together with butter cream.
Tip: If you prefer chocolate butter cream omit lemon juice and zest and add 2 tablespoons cocoa powder and 1tsp. vanilla extract.

YUM YUM YO YO BISCUITS

Yum Yum Yo Yo Biscuits image

Adapted from a recipe I found on the Simply Great Meals website. Faced a dilemma in settling on a name for these. They are n-e-v-e-r called Yo Yo Biscuits, just Yo Yos... the Simply Great Meals website called them Yo Yo's, but the apostrophe makes no sense, and without the apostrophe the name looks like Yo YOS - which sounds silly and is NOT what they are known as! Conversions: 150g = just under 5oz; 60g = 2oz. Personally, I'd prefer to omit the food coloring. Not anti-pink, just prefer to avoid unnecessary chemicals. Seems to me that even a 1/2 teaspoon of cherry juice would achieve the pinkness if that's what you're after. The slivered almonds are not generally found in a traditional Yo Yo: I've added those. I'm of the belief that yummy nut never goes astray, be it in sweet or savoury dishes.

Provided by bluemoon downunder

Categories Dessert

Time 25m

Yield 20-24 Yum Yum Yo Yo Biscuits

Number Of Ingredients 8

Ingredients

150 g butter, preferably unsalted
4 tablespoons icing sugar
1 cup self-raising flour, sifted
1/2 cup custard powder, sifted
1/8 cup slivered almonds (optional)
60 g butter, softened, preferably unsalted
1 1/2 cups icing sugar
pink food coloring (optional)

Steps:

Cream the butter and icing sugar until light and fluffy; add the sifted self-raising flour and custard powder and mix to a firm dough; fold in the slivered almonds (if using).
Taking a teaspoonful of the mixture, roll into balls and place onto a baking paper lined oven tray; press lightly with the back of a fork (see TIP below) and bake in a preheated oven at 180°C/350°-375°F/4-5 gas mark for 10-12 minutes.
Make the butter cream by beating the butter and icing sugar together until the mixture is light and fluffy; add 1-2 drops of food colouring (if using) to make the cream pale pink; join the biscuits together with butter cream.
TIP: When making the pattern with the fork, dip the fork in plain flour to prevent it sticking to the biscuit mixture.

Nutrition Facts : Calories 150.6, Fat 8.5, SaturatedFat 5.4, Cholesterol 22.4, Sodium 139.6, Carbohydrate 18.4, Fiber 0.2, Sugar 13.5, Protein 0.7

Tips:

For a crispier biscuit, bake for an extra minute or two.
If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
To make the biscuits ahead of time, bake them according to the recipe and then freeze them. When you're ready to serve, thaw them at room temperature for 30 minutes.
You can also decorate the biscuits with sprinkles, chocolate chips, or nuts before baking.

Conclusion:

Yo-yo biscuits are a delicious and easy-to-make treat that are perfect for any occasion. With their light and fluffy texture and sweet, creamy filling, they're sure to be a hit with everyone who tries them. So next time you're looking for a fun and festive dessert, give yo-yo biscuits a try!