YoYos

YoYos are an absolute favourite at our house. They have an ultra short texture and are incredibly crumbly. The most important 'splurge' ingredient in this recipe is the custard powder and the butter, invest in the best quality you can.

INGREDIENTS
2/3 cup butter (190g)

1/3 cup icing sugar (60g)

1 cup custard powder (130g)

1 cup plain flour (150g)

½ teaspoon vanilla essence

METHOD
Preheat oven to a moderate 180 degrees. Cream the butter and sugar together. Add remaining ingredients and mix well. At this point, your mixture should come together and form a big, slightly sticky ball. Roll pieces of mixture into balls, place on oven tray and flatten with a fork dipped in flour. Bake for 15-20 minutes. Join biscuits together with soft icing (see recipe below).

SOFT ICING INGREDIENTS
2 ½ cups icing sugar (450g)

2 ½ tablespoons hot water (50ml)

METHOD
Cautiously add water to sieved icing sugar. You may need more or less water depending on the desired consistency of the icing. Make sure your icing is not too runny as it will ooze out when you put your biscuits together.

If you want to make this a passionfruit icing, which adds a really fantastic sour note against the sweetness of the biscuits, simply add the contents of one or two passionfruit to your icing, depending on how large and liquid they are. If you need more liquid still, slowly and once again cautiously, add hot water until you have a fairly thick consistency. You want to be able to spread the icing but it should not run out the sides of your YoYos too much. A little dribble here and there is to be expected.