Name: Passionfruit Yoyo's
Prep time: 20 min
Cook time: 15 min
Ingredients: 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; 100g Western Star Unsalted Butter, chopped, softened; 2 cups (300g) icing sugar, sifted; 2 tbsp passionfruit pulp

Classic Passionfruit YoYo's

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

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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.

Icing

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.

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.

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.

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Featured ingredients in this recipe

Western Star Unsalted Butter

Western Star Unsalted butter is a great regular unsalted butter that is suitable for everyday cooking and baking needs. It allows the cook to regulate the seasoning required for the dish. Expertly crafted from one natural ingredient.

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Western Star Unsalted Butter

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