Yo Yo biscuits from Woolworths are a beloved South African teatime treat: crisp, buttery shortbread-style biscuits sandwiched with a tangy raspberry jam and dusted with icing sugar. This copycat recipe recreates that nostalgic bakery flavor at home using simple pantry ingredients, and it works because the dough is handled minimally to keep the biscuits tender and crumbly.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) icing sugar, sifted
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 cup (30 g) cornflour (cornstarch)
- 1/2 teaspoon salt
- 1/2 cup (160 g) raspberry jam (or any seedless jam)
- Extra icing sugar, for dusting
Instructions
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and icing sugar together with an electric mixer until light and fluffy, about 2 minutes. Add the vanilla extract and beat until combined.
- Sift the flour, cornflour, and salt into the butter mixture. Mix on low speed until the dough just comes together. It will look crumbly but should hold together when pressed.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until smooth. Do not overwork it, or the biscuits will be tough.
- Roll the dough to about 1/4-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll the scraps once and cut more circles.
- Place the circles on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart. Chill the trays in the refrigerator for 15 minutes before baking – this helps the biscuits hold their shape.
- Bake for 12–15 minutes, until the edges are just lightly golden. The tops should remain pale. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, spread about 1 teaspoon of jam on the flat side of half the biscuits. Top with the remaining biscuits to make sandwiches.
- Dust the assembled yo-yos generously with icing sugar just before serving.
Tips
- Use seedless jam for a smooth filling – raspberry is classic, but apricot or strawberry also work well.
- If the dough is too soft to roll, wrap it in plastic wrap and chill for 30 minutes before rolling.
- Do not overbake – the biscuits should be pale, not golden, to keep that delicate shortbread texture.
- For a neater finish, use a piping bag to fill the biscuits with jam instead of a spoon.
Serving Suggestions
Serve yo-yo biscuits with a cup of rooibos tea or coffee for a classic South African afternoon treat. They also make a lovely addition to a cookie platter for parties, or wrapped in cellophane bags as homemade gifts.
Variations
- Lemon curd yo-yos: Replace the jam with lemon curd for a tangy twist.
- Chocolate-dipped: Dip half of each assembled biscuit in melted dark chocolate and let set before dusting with icing sugar.
- Spiced yo-yos: Add 1/2 teaspoon ground cinnamon or cardamom to the flour mixture.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Storage and Reheating
Store yo-yo biscuits in an airtight container at room temperature for up to 5 days. They do not need reheating – serve at room temperature. You can freeze the unfilled biscuits for up to 2 months; thaw at room temperature, then fill and dust with icing sugar.
Frequently Asked Questions
Can I use salted butter? Yes, just reduce the added salt to 1/4 teaspoon.
Why are my biscuits spreading too much? This usually happens if the dough is too warm. Make sure to chill the cut biscuits before baking, and use cold butter if your kitchen is warm.
Can I make the dough ahead of time? Absolutely. Wrap the dough in plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month. Let it soften slightly before rolling.
What if I don’t have cornflour? You can replace it with an equal amount of all-purpose flour, but the biscuits will be slightly less tender.
How do I get a smooth icing sugar dusting? Use a fine-mesh sieve or a small tea strainer to dust the biscuits evenly.
Can I use fresh raspberries instead of jam? Fresh raspberries will make the biscuits soggy, so stick to jam or a thick fruit curd for the filling.
Related
- M&S Afternoon Tea Sandwiches: Classic Fillings
- Soft Pretzels with Canned Biscuits: Easy Recipe
- New York Soft Pretzels: Classic Recipe
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