Quick & Easy

Vanilla yo-yos with raspberry butter cream

A classic afternoon tea biscuit with added raspberries for a modern touch.
12 Item



1.Preheat the oven to 180°C and line two trays with baking paper.
2.Beat butter and sugar with an electric beater until pale and fluffy. Add vanilla. Turn mixer speed to low, combine flours and add to mixture, mixing until you have a soft ball of dough.
3.Roll dough into 24 walnut-sized balls and place on trays, leaving room for them to expand slightly. Gently flatten each one with a fork.
4.Bake for 15-20 minutes until golden. Leave to cool before sandwiching with butter cream.
5.For the butter cream, beat the second measure of butter and icing sugar for 2-3 minutes until pale and fluffy. Add food colouring and raspberries, then beat until well combined. Chill until required.

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