Vanilla yo-yos with raspberry butter cream
A classic afternoon tea biscuit with added raspberries for a modern touch.
- Makes 12 Item
- 7 mins preparation
- 20 mins cooking
Ingredients
Vanilla yo-yos with raspberry butter cream
- 200 gram butter, softened
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 1 1/2 cup plain flour mixed with ½ cup cornflour
- 150 gram butter, softened
- 2 cup icing sugar
- 1 drop red food colouring
- 1/4 cup freeze-dried raspberries
Method
Vanilla yo-yos with raspberry butter cream
- 1Preheat the oven to 180°C and line two trays with baking paper.
- 2Beat 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.
- 3Roll dough into 24 walnut-sized balls and place on trays, leaving room for them to expand slightly. Gently flatten each one with a fork.
- 4Bake for 15-20 minutes until golden. Leave to cool before sandwiching with butter cream.
- 5For 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.
