YO YOS (Melting Moments)

Ingredients - Biscuits

  • 150g F.G Roberts’ Self-Raising flour
  • 70g Cornflour (gluten-free)
  • 185g Butter or Margarine, softened, cubed
  • 65g icing sugar
  • 1 teaspoon Vanilla

Ingredients - Filling

  • 175g (1 cup) icing sugar
  • 3 teaspoon Butter, melted
  • 4 teaspoons Water
  • ¼ teaspoon Vanilla (optional)

Method - Biscuits

  1. Preheat oven to 160º C.
  2. Grease or paper-line a scone tray (27 x 37 cm).
  3. In a medium sized bowl, cream butter until light and fluffy. Sift icing sugar over butter, add vanilla and beat well.
  4. In a sturdy plastic bag, mix flours together. Sift over butter mix and fold in to make a stiff paste.
  5. Roll teaspoonfuls of mixture into balls and place on tray (approximately 20 per tray), allowing a little room for spreading. Flatten the biscuits with the back of a fork making a criss-cross pattern.
  6. Bake for 10-12 minutes or until slightly browned.
  7. Allow to cool on tray before moving to wire rack.
  8. Mix icing sugar and butter in a small bowl. Add water, a teaspoon at a time and mix until suitable consistency for joining biscuits.
  9. Join pairs of biscuits together using filling.

Makes approx. 28 pairs.