Yo-yo's

Yo-yo's

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Dessert
Cooking method: bake
Season: All year round


INGREDIENTS

300g softened butter
1 teaspoon vanilla extract
100g icing sugar
250g plain flour
100g almond meal
150g cornflour

BUTTER CREAM ICING
¾ cup icing sugar
1 tablespoon soft butter
1 tablespoon lemon juice.

METHOD

Cream butter, vanilla and icing sugar with an electric mixer until light and fluffy. Sift in the flour, almond meal and cornflour and continue to mix until well combined.

Wrap dough in cling film and chill the shortbread dough for half an hour.

Roll or pipe into bite-sized rounds and bake in a preheated 180°C oven for 10-15 minutes.

BUTTER CREAM ICING

Mix the soft butter, icing sugar and lemon juice together to make a firm icing.

Sandwich the biscuits together with the lemon icing and serve.



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