Justification
Melt-in-your-mouth delectable, these gluten-free YoYo biscuits have a delicate texture and a luscious, creamy custard filling. They are buttery, light, and have exactly the proper mix of vanilla warmth and sweetness. These small sandwich cookies are truly revolutionary, perfect for tea time, special events, or just as a small treat. The best thing is also that not even the gluten will be missed!
Why You Will Love This Recipe
- Buttery, crumbly, and absolutely exquisite melt-in-your-mouth quality.
- gluten-free yet still fantastic None will guess these are GF!
- A classic with nostalgia, perfectly sweet with a smooth custard filling.
- Simple materials, easy techniques, great taste from a few steps.
Ingredients
- ¾ cup butter (i used sweet cream butter)
- ¼ cup icing sugar (similar to powder sugar)
- 1 teaspoon vanilla
- 1 ½ cups GF flour (Bob Redmill’s All purpose Flour)
- ¼ cup custard powder (see picture below). In international grocery isle)
- optional: dash of buttermilk or cream**
- optional: dash od sea salt**
For the Custard Butter Filling:
- 50 g butter , softened
- ½ cup icing sugar
- 2 tablespoons custard powder
- 2 tablespoon coconut cream**
Note: The recipe card down below contains the precise ingredient measurements!
Making YoYo Biscuits: Method
First step: cream sugar and butter.
Turn your oven to 180°C (375°F). Although it takes some time, beat the butter and icing sugar together until smooth and fluffy; patience is really important! Once creamy, stir in the vanilla and optional buttermilk or cream.
Second step: toss in the dry ingredients.
Combine the gluten-free flour and custard powder in another bowl; sifting helps with texture. As you beat, gently incorporate this into the creamed butter mixture until you have a soft, doughy consistency. Should it seem too crumbly, gently pull it together with your hands.
Third Step: Form the biscuits.
Form the dough into little balls, then arrange them on a lined baking sheet. Press each ball gently down with a floured fork to produce that traditional YoYo biscuit design.
Third step: bake
Bake till gently browned, 15 to 20 minutes in the preheated oven. Before stuffing them, let them cool totally.
The fifth step is creating the custard butter filling.
Beat butter, icing sugar, custard powder, coconut cream till frothy and smooth while the cookies cool. It’s especially airy if you whip it with a fork at the end!
Step Six: Organize and Relax
Sandwich the cookies together in couples with a liberal dollop of custard filling once they have completely cooled. To help the filling set, pop them in the refrigerator for twenty minutes. Once more EAT AND ENDORSING!
Advice on Making the Best YoYo Biscuits
- Handle the dough gently; these cookies are designed to be soft, and overworking the dough will not help.
- Flour your fork; this helps the cookies not to stick when pressed.
- Use room temperature butter; the difference between the filling and the cookies is quite evident.
- Chill before serving; their even more deliciousness stems from the filling setting wonderfully!
Techniques of Serving
These YoYo biscuits, free of gluten, fit wonderfully with:
- Coffee or tea, a creamy latte or a warm cup of Earl Grey, chamomile.
- Present with other baked macarons or cookies a dessert platter.
- Perfect for presenting or stuffing into a festive cookie box are holiday delicacies.
- If you love baking gluten-free treats, you might also enjoy trying this delicious banana bread recipe.
Make Ahead and Organization for Storage
Storing Leftovers
Store in the refrigerator for up to three days or in an airtight container at room temperature.
Freezing
One can freeze the filling as well as the cookies separately! Store empty biscuits in an airtight jar for two months or more. Thaw at room temperature when ready, then add the filling.
Rewording
There is no reheating required, but, if they have been refrigerated, let them remain at room temperature for ten minutes to soften somewhat before eating.
FAQs
Can I substitute ordinary flour for gluten-free flour?
Definitely yes. Should you not need these to be gluten-free, you may use standard all-purpose flour in a 1:1 ratio.
In this dish, what does custard powder accomplish?
A soft, velvety texture and a subdued vanilla taste are added by custard powder. This is what makes these cookies so irresistible.
Is it possible to create the filling without coconut cream?
Definitely! You might substitute ordinary cream or perhaps a small amount of milk. The coconut cream simply gives a hint of additional richness.
Why are my YoYo biscuits breaking up?
Sometimes using gluten-free flour results in more delicate cookies. Add a little splash of buttermilk or cream to help bind the dough together if it is very dry.
And thus it is! These buttery, delicate, dreamiest custard-filled gluten-free YoYo biscuits are also These will satisfy your sweet taste whether your baking is for a big event or just a taste-test. Make one once; you will get hooked!
Irresistible Gluten-Free YoYo Biscuits
Ingredients
Cookies
- ¾ cup butter I used sweet cream butter
- ¼ cup icing sugar Similar to powdered sugar
- 1 tsp vanilla extract
- 1½ cups gluten-free flour Bob Redmill’s All-Purpose Flour
- ¼ cup custard powder Find in the international grocery aisle
- dash buttermilk or cream Optional for extra richness
- dash sea salt Optional to enhance flavor
Custard Butter Filling
- 50 g butter Softened for smooth mixing
- ½ cup icing sugar
- 2 tbsp custard powder
- 2 tbsp coconut cream Adds extra richness
Instructions
- Preheat oven to 180°C (375°F). Beat the butter and icing sugar until smooth and fluffy. Add vanilla and optional buttermilk or cream.
- In a separate bowl, sift together gluten-free flour and custard powder. Gradually fold into the butter mixture until dough forms.
- Roll dough into small balls and place on a lined baking sheet. Flatten each ball with a floured fork to create a pattern.
- Bake for 15-20 minutes until lightly golden. Let cookies cool completely before filling.
- For the filling, beat butter, icing sugar, custard powder, and coconut cream until smooth and fluffy.
- Once cookies are cooled, sandwich together in pairs with the custard butter filling. Chill in the fridge for 20 minutes before serving.
This was fantastic!