Buttery YoYo Biscuits

• 0.75 cup Nuttelex Spread
• 0.5 cup icing sugar
• 0.5 tsp vanilla essence
• 0.5 cup self-raising flour
• 0.5 cup plain flour
• 0.5 cup cornflour
• 1 tsp for dusting finished biscuits use icing sugar or Demerara sugar

Icing Ingredients

• 600 g Nuttelex Spread
• 0.5 cup icing sugar
• 2 tsp lemon zest
• 1 tbsp lemon juice/or passionfruit juice

1. Cream Nuttelex, sugar and vanilla essence together until mixture is light and fluffy.
2. Sift in flours and mix until well combined.
3. Take teaspoons of mixture and roll with hands into balls. Place 3cm apart on lined baking tray. Then take a fork dusted in icing sugar and gently flatten each biscuit ball with the fork.
4. Bake at 160ºC for 12-15minutes or until biscuits are light straw colour.
5. Remove from oven at let cool for at least 30 minutes.

Ice Your Yoyo's

1. Beat the Nuttelex and icing sugar in a bowl with an electric mixer until light and fluffy. Then add the lemon zest & juice mixing until combined.
2. One biscuit at a time, spread the icing mixture over the flat side of one the biscuits and sandwich together with the flat side of another biscuit. Repeat until all complete. Dust will icing sugar or sprinkling of Demerara sugar before serving.