Name: Orange and passionfruit yoyos
Yield: 24
Ingredients: Yoyos; 250 gm soft unsalted butter; 80 gm icing sugar, sifted; 1 orange (finely grated rind of); 1 tsp vanilla extract; 75 gm cornflour (½ cup); 225 gm plain flour (1½ cups); For dusting: icing sugar; Passionfruit icing; 275 gm icing sugar, sifted; 100 gm cold unsalted butter, finely chopped; 2 tbsp passionfruit pulp (about 2 passionfruit)

Orange and passionfruit yoyos

Australian Gourmet Traveller fast cookie recipe for orange and passionfruit yoyos

Ingredients

Yoyos

250 gm soft unsalted butter

80 gm icing sugar, sifted

1 orange (finely grated rind of)

1 tsp vanilla extract

75 gm cornflour (½ cup)

225 gm plain flour (1½ cups)

For dusting: icing sugar

Passionfruit icing

275 gm icing sugar, sifted

100 gm cold unsalted butter, finely chopped

2 tbsp passionfruit pulp (about 2 passionfruit)

Method

Main

1.Using an electric mixer, beat butter and sugar until light and fluffy. Add orange rind and vanilla and beat until just combined. Sift flours and ½ tsp salt over butter mixture and, using a wooden spoon, stir to form a soft dough.

2.Form level ½ tablespoons of mixture into balls, then place 5cm apart on baking paper-lined oven trays, flatten slightly to 3.5cm rounds, then, using a floured fork, press tines gently into dough rounds, to create grooves. Bake at 180C for 12 minutes or until lightly coloured. Stand biscuits on trays for 5 minutes, before transferring to wire racks to cool completely.

3.For passionfruit icing, beat sugar and butter until light and fluffy, add passionfruit and beat until combined. Sandwich biscuits together with 2 tsp of icing, then dust with icing sugar.

Styling by Sophia Young

Ingredients

Method

Main

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