Yo-yo biscuits

A light fluffy melting moment biscuit when made properly.They do not last long and are good for anything where the travel is not rough, Not good for hiking!! as they crumble. Howevere the recipe is egg and nut free.



Ingredients:

• 125g butter, softened
• 1/4 cup icing sugar, sifted
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 1/4 cup cornflour
Filling
• 30g butter, softened
• 3/4 cup icing sugar, sifted
• 1-2 teaspoons lemon juice
• 3 raspberries or strawberries.
Method:
Use an electric mixer cream butter, icing sugar and vanilla essence together. The lighter it looks at this stage the fluffier the base is when cooked.
Sift together the flour and cornflour, add to butter mixture and mix on low speed until just combined and a soft dough forms.
As the base mix has to be light and fluffy heat from hands, utensils, bowls or the kitchen in general may adversily affect the working mix. So glad wrap the bench area, tip dough onto the film, wrap up and roll into a sausage about 2cm diameter. Keeps fridge smells away from the main mix ingredients as well as firmly holding the mix in place.
Refrigerate for at least 30 minutes.
Preheat oven to 160°C.
Line two baking trays with non-stick baking paper.
Remove dough from fridge and slice into about 30 rounds.
Divide the mix into 30 equal in portions slices.
Lightly flour hands and roll each slice into a small ball.
Place each ball onto the tray about 5cm apart.
Dip a fork in flour and press each ball to 1 cm thick.
Bake for 10-15 minutes or until just starting to colour.
Cool on baking tray.


To prepare filling, beat the butter, icing sugar and enough lemon juice to make a thick paste.
To make berry filling, place half the filling in a separate bowl and stir through berries to make a beautiful base colour.

Once the biscuits are cold take a 'top and bottom' from the wrack and spread the base of a biscuit with filling.
Join top to bottom.
Repeat with remaining biscuits and filling.
Keeps in an airtight container for up to 5 days.