Australian Yo-Yo Biscuits

Yo Yo Biscuits are a childhood favorite for many Australians. These biscuits are buttery and tender and sandwiched together with creamy buttercream icing. They are perfect for afternoon tea or as a snack with a cup of coffee.



number of servings

For the Biscuits:

  • 225 g all-purpose flour Added to
  • 75 g corn flour Added to
  • 100 g semolina sugar Added to
  • 200 g unsalted butter, softened Added to
  • 1 teaspoon vanilla extract Added to

For the Buttercream Icing:

  • 250 g unsalted butter, softened Added to
  • 250 g icing sugar Added to
  • 1 teaspoon vanilla extract Added to


30 min.
1. Step

Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.

2. Step

In a medium bowl, sift together the flour and cornflour.

3. Step

In a large mixing bowl, cream the butter, sugar, and vanilla extract until light and fluffy.

4. Step

4 Gradually add the flour mixture to the butter mixture and mix until a soft dough forms.

5. Step

Roll the dough into small balls, about the size of a walnut, and place on the prepared baking trays.

6. Step

Press each ball lightly with a fork to flatten slightly.

7. Step

Bake for 12-15 minutes or until golden brown.

8. Step

Allow the biscuits to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

9. Step

To make the buttercream icing, beat the softened butter until light and fluffy.

10. Step

Gradually add the sifted icing sugar and vanilla extract to the butter and beat until well combined.

11. Step

Spread a generous amount of icing on the bottom of one biscuit and sandwich with another biscuit.

12. Step

Repeat until all biscuits are sandwiched together with icing.

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