Vegan & gluten free yoyo biscuits!
Yoyo biscuits
Almond butter filling
  1. Line a baking tray and preheat your oven to 170 degrees celcius (fan)
  2. Place all of the dry ingredients into your blender and whizz until mixed well (or stir in a bowl by hand)
  3. Add the melted coconut oil and almond milk and blend again (or stir) until a doughy mixture is formed.
  4. Roll 24 little balls from the mixture using your hands and space evenly on your lined baking tray.
  5. Press them down slightly and use a fork to finish this and leave the classic ridges on the tops of the biscuits.
  6. Bake for 12 minutes, then transfer the biscuits to a cooling rack to cool before putting the almond butter filling in.
  7. Mix all the ingredients together for the almond butter filling.
  8. 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!