Sunday afternoons are pretty perfect. Perfect for strolling around the park arm in arm with a lover, laughing in the pub with friends, for watching 80s kids movies with freshly popped corn, loosening trousers after a roast, for working through an HBO box set and drinking buckets of tea… but tea needs biscuits; and so I donned my pinny to bake a batch of Yo Yos.
Not all of them could be gobbled up this afternoon (when I will jump back into my PJs and watch more episodes of X Files – hot dang I want to be Special Agent Scully when I grow up) as they are, in the main, a welcome bake for my new boss who starts in the office tomorrow. But I did manage to have a modest, OK giant, bite of Josh’s allocated Yo Yo and it was buttery, short and melt-in-the-mouth. Just watch the crumbs if you eat them in bed…
*150g unsalted butter, softened *40g icing sugar, sieved *2 tbsp custard powder *165g plain flour *1 nutmeg or a big tsp of dried nutmeg. For the Filling: *80g unsalted butter, softened *75g icing sugar, sieved *2 tbsp custard powder
1. Cream the butter and icing sugar together until light and fluffy. Sieve the custard powder and flour together, then mix into the creamed butter. Stir through the nutmeg if you are using dried nutmeg, otherwise you will grate it on before you bake the biscuits.
2. Roll the dough into a sausage shape, approximately 4cm in diameter, and wrap it tightly in clingfilm. Refrigerate for 30 minutes until firm, whilst you Preheat the oven – to 170C/150C fan/ 325F/gas 3 – then slice into 24 slices and lay them on a baking tray lined with lightly greased baking paper.
3. Bake for 15 – 20 minutes, until pale golden. Then, carefully using a palette knife, remove from the tray and leave to cool on a wire rack.
4. For the filling, cream the ingredients together until light and fluffy. You might want to add a dash of milk so that the icing is extra smooth and shiny.
5. When the biscuits are cool sandwich them together with the custard cream. They can keep for about three days in an airtight tin.
Will make 12 biscuits. Recipe – Marcus Wareing.