Fairy Bread Yoyo Cookies! - The Scran Line
Delicate, melt in your mouth and easy to make, these melting moments, also known as yoyo’s are a classic shortbread cookie (cookie) recipe combined with another Aussie Classic: Fairy Bread! Sandwiched with a light buttercream and so colourful!
Cookies
250g - 1 cup / 2 stick unsalted butter, softened and diced
60g - 1/3 cup powdered sugar
1 tsp vanilla extract
225g - 1 1/2 cups all-purpose flour
70g - 1/2 cup custard powder, plus extra to dust
120g - 1/2 cup hundreds and thousands rainbow caviar sprinkles, plus extra to decorate
Frosting
100g - 1/2 cup unsalted butter, softened
1 tsp vanilla extract
125g - 3/4 cup powdered sugar
Zest of half a lemon
Cookies
Preheat your oven to 150°C / 300°F. Line 2 flat cookie sheets with baking paper and set aside.
Add the butter, powdered sugar and vanilla extract to a large mixing bowl and use an electric hand mixer to beat until pale and creamy.
Sift in the flour and custard powder. Use a spatula to gently fold the ingredients together until the beginning of a dough forms but some dry ingredients are showing. Add the hundreds and thousands and fold until a dough forms and no dry ingredients are showing. Take care not to over mix.
Use a measuring tablespoon or a small cookie dough scoop to scoop out balls of dough onto the cookie sheets. Dust your hands well with flour and roll the cookie dough into round balls and place on the cookie sheet allowing some room for spreading. If it’s warm or humid where you are and the dough is really soft, place in the fridge for 20 minutes before dipping a fork in some flour as you gently squash down the dough to flatten out the cookie to about 1/2 inch thick and 1 1.2 inches in width.
Bake for 10 minutes or until lightly golden in colour and allow to cool on your cookie sheets for 5 minutes before transferring to a cooling rack to cool completely.
Frosting
To make the filling add the butter and vanilla to a medium sized mixing bowl and use and electric hand mixer to beat until pale and fluffy. Add half the powdered sugar and lemon zest and mix on low speed until combined, then add the remaining and repeat. Once you can see no powdered sugar, turn the mixer to medium high speed and whisk until light and fluffy.
Spoon the mixture onto half the cookies and sandwich with the other half squeezing together to help the frosting spread. Finish by dipping the exposed frosting in hundreds and thousands.
Cookies can be stored in an airtight container for up to a week.
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Cookies
250g - 1 cup / 2 stick unsalted butter, softened and diced
60g - 1/3 cup powdered sugar
1 tsp vanilla extract
225g - 1 1/2 cups all-purpose flour
70g - 1/2 cup custard powder, plus extra to dust
120g - 1/2 cup hundreds and thousands rainbow caviar sprinkles, plus extra to decorate
Frosting
100g - 1/2 cup unsalted butter, softened
1 tsp vanilla extract
125g - 3/4 cup powdered sugar
Zest of half a lemon
Cookies
Preheat your oven to 150°C / 300°F. Line 2 flat cookie sheets with baking paper and set aside.
Add the butter, powdered sugar and vanilla extract to a large mixing bowl and use an electric hand mixer to beat until pale and creamy.
Sift in the flour and custard powder. Use a spatula to gently fold the ingredients together until the beginning of a dough forms but some dry ingredients are showing. Add the hundreds and thousands and fold until a dough forms and no dry ingredients are showing. Take care not to over mix.
Use a measuring tablespoon or a small cookie dough scoop to scoop out balls of dough onto the cookie sheets. Dust your hands well with flour and roll the cookie dough into round balls and place on the cookie sheet allowing some room for spreading. If it’s warm or humid where you are and the dough is really soft, place in the fridge for 20 minutes before dipping a fork in some flour as you gently squash down the dough to flatten out the cookie to about 1/2 inch thick and 1 1.2 inches in width.
Bake for 10 minutes or until lightly golden in colour and allow to cool on your cookie sheets for 5 minutes before transferring to a cooling rack to cool completely.
Frosting
To make the filling add the butter and vanilla to a medium sized mixing bowl and use and electric hand mixer to beat until pale and fluffy. Add half the powdered sugar and lemon zest and mix on low speed until combined, then add the remaining and repeat. Once you can see no powdered sugar, turn the mixer to medium high speed and whisk until light and fluffy.
Spoon the mixture onto half the cookies and sandwich with the other half squeezing together to help the frosting spread. Finish by dipping the exposed frosting in hundreds and thousands.
Cookies can be stored in an airtight container for up to a week.
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
