Yo Yo biscuits are a beloved South African teatime classic—soft, buttery, and melt-in-your-mouth tender, with a gentle crumb that almost dissolves on your tongue. They get their playful name from their round, flattened shape with a dimple in the center, which resembles the classic yo-yo toy. This recipe creates a genuinely soft, slightly chewy biscuit that’s simple to make with basic pantry ingredients, and they pair perfectly with a cup of rooibos or regular tea.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 cup (30 g) cornstarch (cornflour)
- 1/2 teaspoon salt
- 1/2 cup (120 ml) raspberry jam (or any seedless jam), for filling
- 1/2 cup (60 g) powdered sugar (icing sugar), for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
- Add the egg yolk and vanilla and beat until well combined, about 30 seconds.
- Whisk together the dry ingredients in a separate bowl: flour, cornstarch, and salt. Gradually add the dry mixture to the butter mixture, beating on low speed just until a soft dough forms. Do not overmix.
- Shape the dough into 1-inch (2.5 cm) balls. Place them 2 inches (5 cm) apart on the prepared baking sheets. Use your thumb or the back of a small spoon to make a deep indentation in the center of each ball, about 1/2 inch (1.25 cm) deep.
- Bake for 10–12 minutes, or until the edges are just lightly golden. The centers will still look pale and slightly soft—that’s perfect. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Fill the biscuits: Once completely cool, spoon a small amount of jam (about 1/2 teaspoon) into the indentation of each biscuit. Dust generously with powdered sugar just before serving.
Tips
- Butter temperature matters: The butter must be truly softened (room temperature) but not melted. If it’s too cold, the dough will be stiff and hard to shape; if too warm, the biscuits will spread too much.
- Don’t overbake: The biscuits will look underdone when you pull them out, but they’ll set as they cool. Overbaking makes them dry and crumbly instead of soft and chewy.
- Chill the dough if needed: If your kitchen is warm and the dough feels sticky, refrigerate it for 15–20 minutes before shaping. This makes it easier to roll into balls.
- Jam choice: Use a seedless jam or jelly (like raspberry, apricot, or strawberry) to avoid seeds getting stuck in your teeth. If you only have seeded jam, strain it first.
Serving Suggestions
Serve yo yo biscuits as a sweet treat with afternoon tea or coffee. They’re also lovely on a dessert platter alongside fresh fruit or a scoop of vanilla ice cream. For a festive touch, drizzle melted white chocolate over the top instead of dusting with powdered sugar.
Variations
- Lemon yo yos: Add 1 teaspoon of lemon zest to the dough and use lemon curd instead of jam for a bright, citrusy twist.
- Chocolate yo yos: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder and fill with chocolate-hazelnut spread.
- Spiced yo yos: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy flavor.
- Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, but still delicious.
Storage and Reheating
Store yo yo biscuits in an airtight container at room temperature for up to 5 days. They actually taste even better the next day as the flavors meld. To freeze, place unfilled biscuits (without jam and powdered sugar) in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature for about 30 minutes, then fill and dust as directed. If you prefer them slightly warm, pop them in a 300°F (150°C) oven for 3–5 minutes, but note that the jam may melt and become runny.
Frequently Asked Questions
Why are they called yo yo biscuits?
The name comes from their shape—a round, flat biscuit with a central dimple that resembles the classic yo-yo toy. Some folks also say the name reflects the way they bounce back when you press them, but that’s just a fun theory.
Can I use margarine instead of butter?
Yes, but the flavor and texture will be slightly different. Butter gives a richer taste and a more tender crumb. If you use margarine, choose a block-style (not spreadable) for best results.
My biscuits spread too much—what went wrong?
This usually happens if the butter was too soft or the dough was overmixed. Make sure your butter is just softened, not greasy, and mix just until the dough comes together. Chilling the dough for 20 minutes before baking also helps.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. Let it sit at room temperature for 10 minutes before shaping. You can also freeze the shaped dough balls for up to 3 months and bake directly from frozen, adding 2–3 minutes to the baking time.
Do I have to fill them with jam?
No, the jam is traditional, but you can skip it and just dust with powdered sugar. You could also fill them with dulce de leche, caramel, or a dollop of buttercream frosting.
Why do my biscuits come out dry?
Overbaking is the most common culprit. Remember, they should look slightly underdone when you remove them from the oven. Also, make sure you’re measuring the flour correctly—spoon it into the cup and level it off, rather than scooping directly, which packs in too much flour.
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