- 225 g / 8 oz butter
- 115 g / 4 oz custard powder
- 115 g / 4 oz icing sugar
- 2 - 2 1/2 cups plain flour
Preheat oven to 160˚C/320˚F (fan-forced).
Line two baking trays with baking paper.
Cream butter and sugar together until light and fluffy.
Add sifted dry ingredients and mix to a dough like consistency.
Roll teaspoonfuls of the dough into small balls and place on the prepared baking trays, leaving room for a little spreading.
Use a fork to gently flatten (dip the fork into some plain flour every now and then to prevent it from sticking to the biscuit).
Bake in preheated oven 15-20 minutes.
Join together with a little icing (see note below).
While many choose to join their Yo Yo's together with a butter icing, we always made a simple icing using icing sugar, a small piece of butter, probably about half to one teaspoonful, a little vanilla, and just enough boiling water to mix to a nice consistency.
The instructions for the recipe in mum’s recipe book were limited…
Cream butter and sugar add sifted dry ingredients roll into small balls & place on slide press with fork. Join with butter icing and roll in castor sugar.
I have expanded the instructions a little and you will see from my note in the recipe that we didn’t use a soft butter icing, and we don’t roll the biscuits in caster sugar, as guided by my mum.