There is something about the sandy buttery texture of these biscuits that takes you to your happy place and if you are looking for the perfect indulgent treat, these most certainly are it.
I’ve been making these yo-yos since December when Food52 Baking Club was going through Ottolenghi & Goh’s baking book, Sweet. I worked out rather quickly that simply replacing the flour with gluten free flour would allow for a lovely gluten free option on the cookie platters I gave out at Christmas, and I made batch after batch of these with the first bunch of rhubarb I’ve ever purchased from the grocery store.
Well rhubarb season is over, so it was time to start experimenting with other fillings as our primary school fete is coming up and I’m looking after the cake stall and think these could be a huge hit if I get them just right. These are my first try with changing the filling, and the only thing I did was replace the rhubarb with strawberries (and I even took the time to roast them for 30 minutes in the oven).
The biscuits themselves are a mixture of gluten free flour, custard powder, pure icing sugar, salt, butter and vanilla which are then rolled into 15g balls and flattened with a fork before baking. They’re sandwiched with the roasted strawberries that have been pureed in a food processor with butter and pure icing sugar and a little lemon juice which give that delightful pink color and a tart fruity contrast to the sugary buttery biscuits.
Really they aren’t all that difficult, but they are delicate and you have to be super careful not to overbake or underbake them. I lost my first tray by overbaking which was a bit sad, but the rest came out perfectly as I adjusted the timing.
My only criticism of the recipe is that the icing is either really soft or really hard, rather than being that perfect in between. They set solid if in the fridge but can become a melty mess if you try to serve them at room temperature. I’m getting to the stage where I think I may give up on their icing recipe and look elsewhere for a solution that will be fete appropriate, as the cake stall is going to be outdoors. I do want to keep the strawberry though, as that seems to make them a bit different to the vanilla or lemon or passionfruit fillings you normally see.
Regardless of that, I love this recipe and have written it out in my recipe book for safe keeping. It’s nice to give the gluten free person in your life something that doesn’t feel like they’re compromising. These make a really sweet gift!