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Chocolate Espresso YoYos

Yoyos are an iconic New Zealand biscuit, named after their appearance of course! They are traditionally made like a shortbread with the addition of custard powder to flavour the shortbread and a custard cream filling.

With visitors over from the UK last week we went on a road trip and stopped at a cafe for coffee and cake on our journey and there sitting at the counter under a glass dome was a mound of Yoyos, I just had to introduce my visitors to them. They went so well with our flat whites, that’s an espresso coffee with plenty of milk for those of you who don’t live over this side of the world and wondered about making them into a coffee flavoured Yoyo. I took the Edmonds recipe and flavoured the biscuit with cocoa and added melted chocolate and espresso grind to the cream filling, perfect….unfortunately for my visitors they had already gone back to the UK so they didn’t get to try them.

Ingredients – Biscuits

  • 175g butter, softened
  • 1/4 cup icing sugar
  • 1/4 cup cocoa powder
  • 1 1/4 cups plain four
  • 1/2 cup custard powder

Ingredients – Filling

  • 50g butter, softened
  • 1/2 cup icing sugar
  • 50g 70% cocoa chocolate
  • 1 tsp fine ground espresso powder


  1. Preheat oven to 180C
  2. Cream butter and sugar until light and fluffy.
  3. Sift the flour and custard powder and mix sifted ingredients into butter mix.
  4. Roll dough into a sausage shape then divide into 20. Roll each piece of dough into a ball and place on greased tray then flatten balls slightly with a fork to make an imprint.
  5. Bake in the oven for 15-20 minutes. remove from the oven and allow to cool.
  6. To make the filling, melt the chocolate over a double boiler. Once melted remove from boiler and add the butter and icing sugar. Allow mixture to cool and it will become firm enough to pipe or spread.
  7. Sandwich two biscuits together with a spoonful of the filling.
16 Comments Post a comment
  1. these little darlings look fantastic!

    November 3, 2010
  2. I’ve been meaning to make yoyos for AGES, we used to make them at a cafe I worked at in Queenstown. I’m scared they’ll fail because I’m not sure if vanilla sauce powder is the same as custard powder…What do you think? Espresso sounds like a good twist.

    November 3, 2010
    • peasepudding #

      Hey Sasa, I think it is the same if I remember rightly, if you open the packet and it is like vanilla scented cornflour then you are on the right track! Good luck.

      November 4, 2010
  3. Very refreshing look! This could be the next best cookie after macaron….

    Beautiful photo with excellent plating! Thanks for sharing..

    Sawadee from Bangkok,

    November 4, 2010
  4. Iconic in New Zealand — no wonder I’ve never seen them in the States then! Sad, though, because they are marvelous little sweets. I think I’ll have to make a batch and intro them to my Texas neighbors. [Or eat them all between my fiancée and me!]



    November 4, 2010
  5. Now those are what I call a beautiful cookie! Wow!!

    Mary xo
    Delightful Bitefuls

    November 4, 2010
  6. These are the cutest treats I’ve ever seen!!

    November 12, 2010
  7. janemaynard #

    hi there! just wanted to let you know we featured this post on the homepage today…the cookies look delish and love your backstory behind the recipe. 🙂 thanks, jane

    November 12, 2010
  8. Another excellent reason to visit New Zealand and in the meantime, a yummy recipe to try!

    November 12, 2010
  9. These look divine!!! I’m definitely going to try this out! Thanks 🙂

    November 14, 2010
  10. glutenfreetc #

    So cute!

    November 14, 2010
  11. เครื่องชงกาแฟสด เครื่องบดกาแฟ ราคากันเอง

    November 15, 2010
  12. littleflower #

    Hi, I live in Brazil and can’t seem to remember ever having seen custard powder here. Any tips on what to replace it with, or how would you make the biscuits without the powder?

    November 24, 2010
    • peasepudding #

      Yes, custard powder it just made up of cornflour, vanilla and colouring so you could use cornflour and 1/2 teaspoon of vanilla extract instead! Let me know how it goes if you do make them.

      November 25, 2010

Trackbacks & Pingbacks

  1. #39: here’s what happens when you browse through too many baking receipes « sometimes the things we want are the things we can't have
  2. #39: so i thought “why not just give it a shot?” « sometimes the things we want are the things we can't have

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