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
- Preheat oven to 180C
- Cream butter and sugar until light and fluffy.
- Sift the flour and custard powder and mix sifted ingredients into butter mix.
- 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.
- Bake in the oven for 15-20 minutes. remove from the oven and allow to cool.
- 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.
- Sandwich two biscuits together with a spoonful of the filling.