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Passion Fruit Yo-Yo Biscuits
with Martina Gemmola
Images by Ari Hatzis / Styling by Ruth Welsby
With keep-on-hand pantry ingredients, Martina’s Yo-Yo biscuits are an easy go-to treat perfect for impromptu cooking session the whole family can enjoy.
Martina’s passion fruit Yo-Yo’s are a tasty spin on a classic Australian bickie!
Passion Fruit Yo-Yo Biscuits
by Martina Gemmola
Tools: Measuring cup, Bowls, Baking Tray, Sift, fork, Baking paper, teaspoon
Yo-Yo Ingredients
125g butter, chopped
2 tbsp icing sugar
1 tsp vanilla essence
¾ cup plain flour
¼ cup custard powder
Icing Ingredients
50g butter, softened
1 cup icing sugar
2 tbsp passionfruit pulp
Prepare
Preheat oven to 160 degrees
Line 2 baking trays with paper
Method
Combine the butter, icing sugar and vanilla in a bowl. Cutting room temperature butter into the mixture helps rub it together. Sift flour and custard powder over the mixture. Rub together by hand, or use a food processor. Mix in well, until you can form balls of mixture. If it is too sticky, add a little more flour.
Rolling the mixture into tubes and cutting with a knife, then rolling is a fast way to make sure the biscuits are about the same size. You want to end up with tsp size dough balls placed evenly on a tray. Dip a small fork into a plate of flour and press down on the ball to flatten and indent. This makes a nice pattern on the biscuit.
Bake for 15 mins or until lightly golden underneath.
Cool on a tray.
Mix together butter, icing sugar and pulp until you have a stiff icing mixture, add more icing sugar if it is not thick enough. Once the biscuits have cooled, spoon a small dollop on one biscuit and press another onto the top, matching up the fork marks.
Martina Gemmola is Melbourne based photographer and a key contributor to the Cantilever look.
Connect with Martina
@gemmola
martina@gemmola.com
Learn more about Martina’s K2 Kitchen here
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Credit : Source Post
