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!
| Servings |
biscuits
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- 100 grams ground almonds
- 100 grams brown rice flour
- 45 grams coconut sugar
- 1/2 tsp bicarbonate of soda
- 1/2 tsp pure vanilla powder
- 1/4 tsp salt
- 60 grams odourless/mild coconut oil melted
- 3 tbsp almond milk unsweetened if you have it
- 3 tbsp white almond butter or normal will do, it just won't be as pale
- 1 tbsp coconut sugar
- 1 tbsp arrowroot starch
- 1 pinch salt
Ingredients
Yoyo biscuits
Almond butter filling
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- Line a baking tray and preheat your oven to 170 degrees celcius (fan)
- Place all of the dry ingredients into your blender and whizz until mixed well (or stir in a bowl by hand)
- Add the melted coconut oil and almond milk and blend again (or stir) until a doughy mixture is formed.
- Roll 24 little balls from the mixture using your hands and space evenly on your lined baking tray.
- Press them down slightly and use a fork to finish this and leave the classic ridges on the tops of the biscuits.
- Bake for 12 minutes, then transfer the biscuits to a cooling rack to cool before putting the almond butter filling in.
- Mix all the ingredients together for the almond butter filling.
- Once your biscuits are cool, spoon a portion of the filling onto the underside of one biscuit, and press it together with another one to create the classic yoyo shape :). I had a little leftover of the filling which my daughters were delighted about, but next time I may just put a bigger spoonful between the biscuits!
