Passionfruit Yoyo's

Prep: 20 mins

Cook: 15 mins

Makes: 22

Difficulty:

Cuisine:

Saved:

Australian

672

Recipe by: Western Star

These Passionfruit YoYos are buttery, melt-in-the-mouth biscuits sandwiched with a tangy passionfruit icing. Made with Western Star butter for perfect texture and flavour, they’re a classic treat with a fruity twist that’s ideal for afternoon tea, special occasions or homemade gifts.

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Passionfruit Yoyo's

Ingredients:

Biscuits

250g Western Star Unsalted Butter, chopped, softened

½ cup (80g) pure icing sugar, sifted

1 tsp vanilla extract

½ cup (75g) cornflour, sifted

1½ cups (225g) plain flour, sifted

Icing

100g Western Star Unsalted Butter, chopped, softened

2 cups (300g) icing sugar, sifted

2 tbsp passionfruit pulp

Method:

Biscuits

Preheat the oven to 170°C (fan-forced). Grease and line two large baking trays with baking paper and set aside.
Place butter, icing sugar and vanilla in a large bowl and beat with a hand held electric mixer or use stand mixer. Beat until pale and creamy. Using a wooden spoon, mix in the cornflour and plain flour until a dough forms. Use your hand to squeeze mixture to combine all of the flour.
Roll ½ tablespoonfuls of the dough into balls and place onto the prepared trays, 3-4cm apart. Flatten each one gently with the back of a fork.
Bake for 12-15 minutes or until the biscuits begin to colour, swapping trays halfway. Remove from the oven and cool on trays.

Icing

Beat the butter in a large bowl and beat with a hand-held electric mixer or use stand mixer. Beat for 1 minute, gradually add large spoonfuls of icing sugar and continue to beat on low until all the icing sugar has been incorporated. Add the passionfruit and mix with a spoon until combined.
Spread the base of a biscuit with icing, and then join with another biscuit. Repeat with remaining biscuits and icing. Dust with icing sugar and serve.

Tips & Hints:

Leftover Icing will keep in the fridge for 2 weeks.
Passionfruit Yoyo’s will keep for 5 days when stored in an airtight container.
If fork is sticking to the dough, run it under cold water.
If icing is too stiff to spread, place in a microwave safe bowl and microwave for 3-5 seconds and stir until soft. Mixture becomes firm on standing.