When we were little, one of the treats my mum baked us was yoyo biscuits – light, melt-in-your-mouth morsels of deliciousness 🙂
So when I was recently cultivating a recipe for chocolate chip cookies (coming soon I hope!), and my cookies weren’t chewy like I wanted, but instead light and crumbly, I was instantly transported back to yoyo biscuits. I wrote in the margin of my notebook ‘like yoyo biscuits!’, and a new recipe was created. I’ve baked it a couple of times since then to tweak and check it, and my family polished off the 12 biscuits so rapidly yesterday that I’m now wishing I’d saved one to munch while writing this up for you!
They are slightly crunchy, light and melty, and the easy almond butter ‘cream’ filling adds a lovely nutty flavour. These are a much healthier alternative to their regular counterparts – only naturally sweetened with coconut sugar, and made with brown rice flour and protein-packed ground almonds, these will also keep you going longer then a traditional sweet biscuit.
I loved baking these – they are fun to make, and fun to eat…happy baking everyone!