Recipe

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
  • 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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