Yummy Vanilla Yo Yo Biscuits – Diary-free, Wheat-free, Egg-free

Yo Yo biscuits have a long history here in Australia. It is something that almost anyone I know would have as a childhood memory. It’s a biscuit that I was going to make sure was also enjoyed by my children even if I had to tweak the recipe to ensure that it was dairy-free, wheat-free, and egg-free. Here it goes… we hope that your children enjoy this little piece of Australian history also… and the kids love to help make these…

Vanilla Yo Yo Biscuits – Dairy-free, Wheat-free, Egg-free (Thermomix & Conventional baking recipes) 

Biscuit INGREDIENTS: 175 g Nuttelex, 45 g icing sugar, 160 g plain (wheat-free) flour, 80 g self-raising (wheat-free) flour, 45 g custard (dairy-free, wheat-free, egg-free) powder (Orgran)

Filling INGREDIENTS: 60 g icing sugar, 2 tbs Nuttelex, 2 tsp custard (dairy-free, wheat-free, egg-free) powder, 1 tsp vanilla essence, ½ tsp lemon juice (optional)

METHOD: THERMOMIX Preheat oven to 200 degrees Celsius (180 degrees fan forced). Line a large tray with baking paper.

Biscuit: Place flour and custard powder in the TM bowl. Mix on speed 3 for 20-30 seconds to combine. Empty bowl into separate bowl and set aside.

Place Nuttelex, vanilla and icing sugar into the TM bowl. Beat on speed 4 for 10 seconds until slightly pale and fluffy.

Add flour mixture to the Nuttelex mixture and mix on speed 1 for 20 seconds until combined.

IMG_4242

Then on speed 4 beat for a further 10 seconds until smooth.

Mixture should be dough like. If required, add a small amount of extra flour.

IMG_4243

Roll heaped teaspoons of dough into balls and place onto lined baking tray.

IMG_4248

Press gently with back of fork to form biscuits.

IMG_4255

Bake in oven for 10-15 minutes. Cool slightly on tray, then remove and continue to cool on a rack.

IMG_4256

Filling: Place icing sugar, custard powder and Nuttelex into the TM bowl. Mix on speed 4 until pale and combined.

Add vanilla and lemon juice (if using). Mix on speed 1 for 4 seconds to combine.

Beat on speed 4 for a further 5 seconds or until light and fluffy.

Once biscuits are fully cool you can put filling on biscuit and top with second biscuit.

These biscuits freeze really well and are an easy freezer to lunchbox snack.

METHOD: CONVENTIONAL

Preheat oven to 200 degrees Celsius (180 degrees fan forced). Line a large tray with baking paper.

Biscuit: Cream Nuttelex and icing sugar in a bowl. Add flour and custard powder. Mix well to a dough like form. Form heaped teaspoon of dough into balls and place onto lined baking tray. Press with back of fork to form biscuits. Bake in oven for 10-15 minutes. Cool slightly on tray, then remove and continue to cool on a rack.

Filling: Cream all filling ingredients together in a bowl. Once biscuits are fully cool you can put filling on biscuit and top with second biscuit.

IMG_4260

Bakers Note: Do not over work the mixture as when working with wheat free flour mixing too much can cause the dough to become heavy and dense due to no gluten in the flour. These biscuits freeze really well and are an easy freezer to lunchbox snack.

Leave a Reply

Your email address will not be published. Required fields are marked *