Passionfruit Yoyos made from melt-in-your-mouth butter biscuits, sandwiched together with passionfruit icing.
Hey I'm Grace! I'm one of Vanya's sisters and I love baking. She's asked me to contribute some of my favourite recipes to the website which is so exciting.
I'm a qualified chef and have worked in kitchens in New Zealand and overseas. I have even had my own dessert caravan which was super fun, I hope you enjoy my recipes!
A classic biscuit in New Zealand, this yummy treat gets it's name from the children's toy, the yo-yo. Because that's what they look like!
My twist on the classic recipe is these delicious Passionfruit Yoyos.
The melt-in-you-mouth biscuits are achieved by the combination of custard powder, icing sugar and butter.
Feel free to add fresh passionfruit pulp or canned (as I have here) to your icing.
How to make Passionfruit yoyos:
Biscuits: Preheat the oven to 180°C fan bake. In a large bowl or mixer, cream butter, vanilla and sifted icing sugar together.
Sift in the remaining dry ingredients and mix to form a soft dough.
Roll into even sized balls. Place on a lined baking tray, flatten, then press down with a fork to get the lined pattern.
Bake for 12 minutes. Remove from oven then leave on the tray a few minutes before transferring to a wire rack.
Icing: In a large bowl mix the butter with the sifted icing sugar, add the passionfruit pulp and whisk until smooth.
Once the biscuits are completely cool, spoon icing on to one then sandwich another on top. Repeat until all of the yoyos are filled.
Set aside so the icing can firm up, then enjoy with cup of tea.
Common questions and tips for Yoyos:
How long will these keep for? Store your yoyos in an airtight container for up to one week. If they don't get eaten before then!
I can't find any fresh passionfruit! Feel free to use canned passionfruit pulp instead. Or leave it our all together for plain vanilla yoyos.
- If your icing gets a little too runny, add more icing sugar before spooning it on to the cookies. Otherwise the icing will drip out the sides!
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- 225g butter, softened
- 1 tsp vanilla essence
- 1⁄2 cup icing sugar
- 1⁄2 cup custard powder
- 1 3⁄4 cups plain flour
- 1 tsp baking powder
- 50g butter, softened
- 2 cups icing sugar
- 3 Tbsp passionfruit pulp
- Preheat the oven to 180°C fan bake.
- Biscuits: In a large bowl or mixer cream butter, vanilla and sifted icing sugar together.
- Sift in the remaining dry ingredients and mix to form a soft dough.
- Roll into even sized balls, then flatten to approximately 1 cm thick. Place on a lined baking tray, press down with a fork to get the lined pattern.
- Bake for 12 minutes or until lightly browned on the edges. Remove from oven and leave on the tray a few minutes before transferring to a wire rack.
- Icing: In a large bowl mix the butter with the sifted icing sugar, then add the passionfruit pulp and whisk until smooth.
- Once the biscuits are completely cool, spoon icing on to one then sandwich another on top. Repeat until all of the yoyos are filled.
- Set aside so the icing can firm up, then enjoy with cup of tea.
Store biscuits in an airtight container for up to 1 week.
You can use passionfruit pulp from a can if you don’t have fresh.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 99mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.