Before being diagnosed with coeliac disease, Yo-Yos were one of my favourite biscuits.
I’d make them at Christmas for family gatherings, or just to have something sweet in the house if someone was visiting. They’re a childhood favourite, Light, soft, and a little bit crumbly, but in a good way. And they melt in your mouth with every bite.
I think it’s important to note the specific gluten-free products used, as results can vary from brand to brand.
For this recipe, I used the Coles I’m Free From Plain Flour. For the custard powder, I used the Woolworths home brand, which is marked gluten-free. It actually took a bit of hunting to find the gluten-free custard powder, as many custard powders contain gluten because they use wheat starch.
If you’ve been gluten-free for a while, you’ll know how hard it is to find exact replicas of your favourite biscuits, but I feel like this gluten-free yoyo recipe nails it.
You could use a food processor to combine the butter and flours, but you can also do it the old-fashioned way with your fingers. Just make sure the butter is soft (not melted).
Once the mixture starts to come together, knead it on a bench top until it forms a soft, smooth dough. Roll the dough into a long snake, cut it in half, then slice the biscuits evenly with a knife.
Roll each piece of dough between the palms of your hands to form balls. Lightly dust a fork in gluten-free flour, then gently press each ball to create the classic yo-yo pattern, re-dipping the fork as needed to prevent sticking.
The best part about gluten-free yoyo biscuits is just how simple they are to make. All of the ingredients needed are pantry staples, and they don’t take long to cook either.
Gluten-free yoyos are the perfect biscuit to take to a family gathering, and with this recipe, your friends and family won’t even realise they’re gluten-free.
Gluten-Free YoYo Biscuits
12
servings15
minutes12
minutes27
minutesKeep the screen of your device on
Ingredients
- Biscuit
1 1/2 Cup 1 1/2 Plain Gluten-Free Flour
180 Grams 180 Butter (softened)
1/2 Cup 1/2 Gluten-Free Custard Powder
1/3 Cup 1/3 Icing Powder
- Filling
60 Grams 60 Butter (softened)
1 Cup 1 Icing Sugar
1 Tsp 1 Vanilla paste or essence
- Optional
1 Tsp 1 Icing Sugar to sprinkle on top.
Directions
- Preheat the oven to 180°C (fan-forced) and line a baking tray with baking paper.
- In a mixing bowl, combine the softened butter, icing sugar, gluten-free plain flour, and custard powder. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs. Alternatively, you can use a food processor to speed up the initial step.
- Lightly dust a bench with flour, then knead the mixture until it forms a soft dough ball.
- Roll the dough into a long log (or “snake”) on a clean surface. Cut the dough in half, then continue cutting into even-sized pieces.
- Roll each piece into a small ball and place onto the prepared tray.
- Lightly dip a fork into gluten-free flour, then gently press each ball to create a classic yo-yo pattern, re-dipping the fork as needed to prevent sticking.
- Place the tray into the oven and bake for 12 minutes.
- While the biscuits are cooling, prepare the filling by combining the butter, icing sugar and vanilla in a bowl. Beat until smooth and thick.
- Once the biscuits have cooled completely, add a dollop of filling to the flat side of one biscuit, then sandwich with another biscuit and gently press together.
- To finish, lightly dust with icing sugar and enjoy!
Recipe Video
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