Ok maybe I baked again when I really should’ve been revising
Ecology revision was not fun (I don’t know why I was expecting it to get fun all of a sudden), so I cracked and made yoyos. This is possibly one of my Mum’s favourite recipes. She was such a brilliant farmer’s daughter (allergic to eggs and intolerant to milk); this is one of the few things she could eat when my Grandma baked. The basic biccies are made up of just 5 ingredients, and there’s no egg or milk involved. There’s a shedload of marg though, I’m warning you now. They’re very buttery.
They’re kinda difficult to try and explain. I’ve sometimes heard them called melting moments (I think that’s their proper name in the UK anyway) but I’ve always known them as yoyos, simply because of how they look when you sandwich them together with icing. They’ve got custard powder in them, which gives them a fairly distinctive taste.
- 1.5 cups plain flour
- 6 heaped tbsp butter/marg
- 0.5 cup custard powder
- 0.5 cup icing sugar
- pinch salt
for the icing:
- icing sugar
- food colouring (optional – I don’t have any here at uni, but when we make them at home my brother always likes to make the icing camo green. Such an elegant colour for a biscuit.)
Preheat your oven to 160°C, and grease two trays with a little butter.
Cream together the butter and icing sugar in a large bowl, until the mixture turns a pale yellow.
Sift together the flour and custard powder; add them with the salt to the bowl and mix everything together with a spatula until you get a very squishy dough.
Now it’s time to get your hands dirty. Break off little chunks of the dough, roll them between your hands into spheres, and then place them on the tray. Make sure to leave space between them, you’ll see why in a minute. An even number of biccies is preferable as you’re going to pair them up later, but if you’re left with an odd number that just means you’ve got one to quality control with 😛
Grab a fork, and squish each sphere down to flatten it and to get the imprint. Put the trays into the oven and bake for 10 minutes.
Once out of the oven, transfer them to a wire rack to cool down. When they’re cold, you can match them up in terms of size.
I don’t have a particularly scientific method for making the icing – just melt a tablespoon or so of butter in a bowl, then add icing sugar until it’s saturated. Keep mixing, and add a little hot water/vanilla, then add more icing sugar if it gets too runny. Rinse and repeat, essentially, until it looks like you’ve got enough to sandwich the biscuits together. You don’t need much, just a blob on one of the biccies in the pair – enough that they’ll stick.
— So, this is me signing off until my exams are finished. As much as I love to procrastibake, it’s getting to crunch time and I need to make sure I actually do the work so I can come back for 2nd year! That being said, as soon as they’re all done I plan to do a lot of baking. My to do list
is getting longer all the time, and as I finish much earlier than my friends I’ll be aiming to support their revision with plenty of cake 😛