Best 4 Yum Yum Yo Yo Biscuits Recipes
Indulge in the delectable Yo-Yo Biscuits, a classic treat with a fascinating history. These delightful cookies, also known as Yum-Yum Biscuits, originated in the kitchens of Depression-era homemakers. With simple ingredients and a touch of nostalgia, these biscuits have stood the test of time, becoming a beloved snack enjoyed by generations. Our collection of Yo-Yo Biscuit recipes offers a variety of flavors and techniques to satisfy every palate. From the traditional recipe with its sweet, buttery dough to creative variations like the Chocolate-Dipped Yo-Yos and the tangy Lemon Yo-Yos, these recipes cater to different tastes and preferences. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating these delectable treats. So, gather your ingredients, preheat your oven, and embark on a nostalgic journey with our Yum-Yum Yo-Yo Biscuit recipes.
Let's cook with our recipes!
YUM YUM BISCUITS
The name says it all! These were the best biscuits EVA!!! Quick, Simple, Easy and just darn Good Eats! I hope that you enjoy them as much as my girlfriends and I. Cooking with Passion, sw :)
Provided by Sherri Williams
Categories Biscuits
Time 25m
Number Of Ingredients 6
Steps:
- 1. get ingredients together
- 2. mix ingredients together in a mixing bowl
- 3. roll biscuit mixture on floured surface
- 4. cut with into 12 biscuits. place biscuits on a non stick cookie sheet or silicon mat
- 5. bake in a hot oven at 375 degrees for 12 minutes or until golden brown. add melted herb butter on top and serve.
YO-YO BISCUITS
Classic melt-in-your-mouth yo yo biscuits with a sweet creamy filling. These soft and crumbly custard cookies are inspired by the original CWA recipe.
Provided by Lucy - Bake Play Smile
Categories Biscuits
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 160 degrees celsius (fan-forced).
- Line two baking trays with baking paper.
- Sift the icing sugar into a large bowl.
- Add the butter and vanilla essence.
- Beat with a stand mixer or hand-held beaters until smooth and creamy.
- Sift into the bowl the self raising flour, plain flour and custard powder. Stir well to combine.
- Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays.
- Press the tops of the balls lightly with a fork.
- Bake for 10-12 minutes or until just ever so lightly golden.
- Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
- To make the filling, beat the butter, vanilla essence and lemon juice until smooth and creamy.
- Slowly add the sifted icing sugar, beating well in between additions.
- When the mixture is completely combined and smooth, add one drop of pink food colouring and beat until the colour is evenly dispersed.
- Join two biscuits together with 1tsp of filling.
- Preheat oven to 160 degrees celsius (fan-forced). Line two baking trays with baking paper.
- Measure the self raising flour, plain flour and custard powder into the TM bowl and sift on Speed 3 for 30 seconds to combine. Place the flour mixture into a separate bowl and set aside.
- Place the butter, vanilla essence and icing sugar in the TM bowl. Beat on Speed 4 for approximately 1 minute or until the mixture is pale, fluffy and smooth.
- Add the flour mixture and combine on Speed 1, slowly increasing to Speed 4 until smooth and completely combined (if your mixture is too sticky, add a little more flour).
- Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays. Press the tops of the balls lightly with a fork.
- Bake for 10-12 minutes or until just lightly golden. Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
- To make the filling, combine the butter and icing sugar on Speed 4 until pale and smooth. Add the vanilla essence, lemon juice and one drop of pink food colouring. Beat for 1 minute, Speed 6, or until smooth and fluffy.
- Join two biscuits together with 1 teaspoon of filling.
Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 81 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
YUM YUM YO YO BISCUITS
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
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
YO-YO BISCUITS
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
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.
Tips:
- Use unsalted butter at room temperature to ensure the cookies spread evenly.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Line the baking sheet with parchment paper to prevent the cookies from sticking.
- Bake the cookies until the edges are just starting to brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Yum Yum Yo-Yo Biscuits are a delicious and easy-to-make treat that is perfect for any occasion. With their soft and chewy texture, these cookies are sure to be a hit with people of all ages. So next time you're looking for a sweet snack, give these cookies a try. You won't be disappointed!
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