I promised a while ago to get on to making Yoyos, a classic Kiwi treat with meltingly short cookies enriched with custard powder sandwiched together with a custard powder buttercream.
For these cookies its best to use the yellowest custard powder you can, because it gives the cookies a wonderful yellow colour. In NZ Edmonds custard powder is a good choice. These cookies are also superb when sandwiched together with lemon or passionfruit buttercream. Just substitute the custard powder for 1/4 cup of extra icing sugar, omit the vanilla and add a tablespoon of lemon juice or passionfruit pulp to the mixture.
Or you could try peanut butter. Or oust the custard powder in favour of cocoa in both the cookies and the buttercream. The possibilities are endless!
On the grounds that of something isn’t broken, don’t try to fix it, here is the classic Edmond’s cookbook recipe for YoYos.
YoYos
Makes about 25 cookie sandwiches
Custard Powder Cookies
ingredients
175 g butter
1/4 cup icing sugar
1 tsp vanilla
1 1/2 cups flour
1/2 cup custard powder
mixing
Cream the butter, icing sugar and vanilla. Stir in the flour and custard powder. You may need to knead the mixture with your hands until it is all smooth. Alternatively, use a food processor to make the cookies.
Scoop scant teaspoons from the mixture and roll into balls. Place on a baking tray and flatten slightly with a fork.
Bake at 180 degrees for about 15 minutes or until the bases of the cookies are just golden. Let cool, then sandwich together with the the buttercream when cold.
Custard Powder Buttercream
ingredients
50g butter
1/2 cup icing sugar
2 tbsp custard powder
1 tsp vanilla
mixing
Combine all ingredients and mix until smooth. Load the buttercream into a piping bag and pipe generous dollops of buttercream onto half the cookies.
Moose approves!
Enjoy!xxx
One comment