Irresistible Gluten-Free YoYo Biscuits
These irresistible gluten-free YoYo biscuits are buttery, melt-in-your-mouth delights with a creamy custard filling. Easy to make and perfect for any occasion!
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.
Notes
For the best texture, make sure your butter is at room temperature before mixing. Chilling the cookies helps the filling set perfectly!