Vanilla Cream Yo-Yo’s
One of the very first photographs that I took of food was - would you believe it - a picture of this very biscuit. In fact, if you scroll to the very end of my Instagram page you’ll see it. A simple little bowl stacked high with 4 or 5 little yo-yo’s. I was very impressed with myself having lined them up perfectly within the IG square format. It’s a very satisfying feeling looking back at that image after nearing two years of food photography experience later. Oh, if I knew back then what I know now, that photo and many others after that in those years would never have seen the light of day! That’s the funny thing about growth, whether it be in a craft or simply looking back on past life events - you never really realise it’s happening until you’re able to look back on a moment in time and reflect on it. Sometimes it’s motivating and other times it can feel humbling.
Looking back on old photos isn’t the only reason I wanted to showcase these little yo-yo’s again. This biscuit is a huge favourite of both mine and the entire family. It’s an Australian classic for a reason and I think it’s deliciousness lies in it’s simplicity. Soft, tender shortbread sandwiched together with a light, buttery vanilla cream center. Everyone seems to have their own version of it. Some like a yo-yo with a lemon cream filling - a wise choice indeed! However, I can’t seem to shake the desire for this simple vanilla filling. What can I say? It gets me!
Let this recipe mark a two year, full-circle experience in the food photography industry. I’m by no means an expert. I’m learning constantly, soaking in as much information I can possibly get my hands on. Michel Legrand once said:
“The more I live, the more I learn. The more I learn, the more I realize, the less I know.”
So with that, I’m excited to see what another 12 months will bring. I can’t wait to learn about things that don’t even exist in my mind currently and to be able to look back on this day (with a yo-yo in hand) and think to myself: “Oh my God.. What was I thinking with that shot!?”
Vanilla Cream Yo-Yo's
Ingredients
- 170g unsalted butter - room temperature
- 60g icing sugar
- 55 custard powder
- 170g plain flour
- 80g icing sugar
- 40g unsalted butter - room temperature
- 1tsp vanillia extract (To substitute vanilla icing for chocolate, add 2tps of cocoa powder to the icing mixture instead of vanilla)
Instructions
- Pre-heat oven to 180℃ and line 2 baking sheets with baking paper.
- Cream butter and icing sugar together until pale and creamy. Measure custard powder and plain flour into a sifter and sift together into the butter mixture. Beat until just combined.
- Roll the mixture into balls by using a heaped teaspoon to measure quantity before rolling. Once dough is rolled and evenly spaced on the baking sheet, lightly press down on the balls with the back of a fork. If the dough is too soft, dust the fork with plain flour before pressing down each biscuit.
- Place in the oven to cook for 15 minutes but watch very closely.
- Once cooked, remove from oven and allow to cool on the baking sheet for 5 minutes or until biscuits become hard. Cool completely on wire rack before icing.
- To making the icing, combine sifted icing sugar, butter and vanilla in the bowl of a stand mixer with the paddle attachment. Beat until very pale and creamy.
- Using a knife, spread icing over one biscuit before sandwiching the two together.