"feed me, I starve"


Another nostalgic afternoon in the kitchen, making these rich, delicious Ozzie treats. The Yo yo, aptly named, involves the sandwiching of two thick buttery biscuits with a sweet vanilla cream. My man with the munchies cannot stop eating them. Get the recipe here…

Yo- Yo

175g Butter softened
50g Icing Sugar
175g Plain Flour
50g Custard Powder
1 Tsp Vanilla essence

Cream butter and icing sugar until pale, add vanilla paste mix to combine, Add sifted dry ingredients, mix until you reach a soft dough. Roll into small even sized balls, place on greased trays, flatten with a fork. Bake 10-15 minutes at 180c. Make sure not to brown them too much, as they’re meant to be a soft gold colour When cold, join together with Vanilla Custard Icing. Makes 35 bite sized .

Vanilla Custard Icing
200g Icing Sugar
1 Tbsp Butter melted
1 Tbsp Custard Powder
1 tsp Vanilla essence
Boiling Water

Sift icing sugar and custard powder into a bowl, add melted butter and Vanilla essence. Add boiling water a little at a time until you reach a spreadable consistency.


I baked them a tad too long. They aren’t supposed to brown. Still tasted yummy though!


And here’s the vanilla custard cream that you sandwich between the biscuits. Don’t let it get too runny. You can also add a layer of rasberry jam which makes it even better.  Enjoy!

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June 21, 2009

oooh lovely. my aussie mum friend made these for tea time gathering and now ive got the recipe – thanks heaps!

June 21, 2009

No worries! Make sure you make them very small as they are quite rich! You dont need more than heaped teaspoon per ball :-)

September 6, 2009

My mum makes these biscuits, but we call them ‘custard biscuits’ – I much prefer the title ‘Yoyo biscuits’ though! She usually spreads a layer of strawberry jam, as well the butter cream – yummy!

September 16, 2009

And have you made these? :-)


[...] add lemon flavour if liked. I will have to take a photo when I finish them! Here is a link though: Growlingbelly Australian Yo-Yo biscuits My recipe is slightly different than this one. It is one of those recipes that everyone's granny [...]

April 20, 2010

We Aussies also call them “Melting Moments”. Thanks for sharing one of my husband’s favourite biscuits with the rest of the world!

October 21, 2012

heres a custard ricpee and a ricpee for ginger teaGinger Tea RecipeSweetened Tea, Brewed With Milk, Ginger, and Spices (Chai)Loose tea from Indian groceries is much stronger than most tea sold in tea bags in this country. If you want a stronger tea, you can use 3 TBS of loose Indian tea and omit the tea bags. Mix in saucepan:3 cups water3 cups whole milk3 TBS sugar1 1/2 3 TBS grated fresh ginger1 1/2 teaspoons tea masala*contents of 9 tea bags1 TBS loose Indian tea3 mint leaves (opt.)Bring to a boil, cover, turn the heat to low, and simmer for about 2 minutes. Strain into a teapot, pitcher, or individual cups *To make tea masala, mix well together:3 TBS ginger powder1/2 TBS clove powder1/2 TBS black pepper powder1 TBS cinnamon powder1 TBS cardamom powderYou can save a batch of tea masala and use it over time no need to make it fresh each time.Category DrinksServings 6 cups Serving Size 3/4 cupCalories 76 Protein 3 gFat 2.9 g Carbohydrates 9 g Maple Pumpkin Pots de Creme1 cup heavy cream3/4 cup whole milk3/4 cup Grade B maple syrup1/2 cup canned solid-pack pumpkin7 large egg yolks1/2 teaspoon ground cinnamon1/8 teaspoon freshly grated nutmeg1/8 teaspoon salt Special equipment:10 (2 to 3-ounce) custard cups or ramekinsPreheat oven to 325 degrees F. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.Whisk together yolks, cinnamon, nutmeg, and salt in a bowl. Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours. Cook’s note: Pots de creme can be chilled up to 2 days .

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