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Yo-Yo Biscuits 

Delicious soft buttery shortbread biscuits filled with a creamy buttercream filling. I filled these with raspberry and chocolate buttercream. 



  • 180g unsalted butter
  • 1 tsp vanilla essence
  • 1/3 cup icing sugar
  • 1 ½ cups plain flour
  • 1/2 cup custard powder
  • 2 tsp baking powder

For the filling

  • 125g icing sugar
  • 20g Westgold unsalted butter, at room temperature
  • 1 tsp vanilla essence
  • ¼ tsp lemon juice
  • Water
  • Optional: ½ tablespoon cocoa powder, drop of flavouring eg raspberry or lemon.


  1. Preheat oven to 180 °celcius and line two baking trays.
  2. In a large bowl, add the butter, vanilla essence and sifted icing sugar. Beat until smooth and creamy.
  3. Sift in the flour, baking powder and custard powder. Stir well to combine.
  4. Roll mixture into teaspoonful sized balls and place 3-4 cm apart on the lined baking trays. Press the tops of the balls lightly with a floured fork.
  5. Bake for 10-12 minutes or until just cooked – don’t let them turn brown.
  6. Leave to cool on the trays for 10 minutes before moving onto a wire rack to cool completely.
  7. To make the filling, beat the butter, vanilla essence and lemon juice until smooth and creamy.
  8. Slowly add the sifted icing sugar, beating well in between additions. Add additional water to make a nice smooth consistency.
  9. Either use as is, or add additional flavours, eg mix through half a tablespoon of cocoa powder to make chocolate-flavoured, or a couple of drops of raspberry flavouring.
  10. Join two biscuits together with the filling. Enjoy!

You can chill or freeze any leftover buttercream in an airtight container.

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Featured on The Cafe, Tuesday 12 May 2020