Just shared a recipe with a fellow blogger (which is not a normal action as I am not the baking one in the family…)
But realised there is an international crisis as – in most parts of the world you cannot buy Yo-Yos – and some people have never heard of them!
Personally – there was a time I thought I could eat my way through Melbourne just visiting cafes and trying out Yo-Yos (but I am trying to resist..)
Yo-Yos are little yummy biscuits which are best baked in large numbers. There are probably secret variations but try this recipe which I have taken from a
Women’s Weekly book which I think they cannot reasonably claim to be under copyright as this recipe is ancient (for Australia).
Unfortunately all the Yo-Yos I made at Christmas got snaffled and I didn’t take a photo so I have shared a yummy picture of perfect homemade Yo-Yos
1 teaspoon vanilla essence
1/2 cup (80g) icing sugar
11/2 cups (225g) plain flour
1.2 cup (75g) plain flour
1/2 cup icing sugar
1 tblspoon passionfruit pulp (or a little lemon juice if passionfruit cannot be found)
Beat butter sugar and essence together like a mad thing until smooth and fluffy. Then add the flours (bit at a time) and mix til smooth.
Round up teaspoon amounts in balls and place on oven trays. Press lightly with a fork (very important step in the genuine-ness of yo yo making.) Bake (in an oven obviously) at about biscuity cooking temperature until lightly brown. Watch them – they like to go black on the bottom!
stick two biscuits together with the butter icing filling you have also whipped like a mad woman/man until creamy and yummy.
Da da ‘Yo Yos’