Low Salicylate Yo-Yo Biscuits

by | May 27, 2022

One of my all-time favourite bakery treats as a young child was the Yo-Yo, a classic Australian biscuit consisting of two crumbly cookie halves sandwiched together by a sweet buttercream filling. With a glorious melt in your mouth texture and hit of lemony sugar, each bite was indeed a little piece of heaven. Fast forward 30 years, I was out on a coffee date with Evs when low and behold, guess what he chose to have alongside his babycino? But a Yo-Yo! Enthusiastically I applauded his choice and ordered us each a biscuit to enjoy with our “coffees”. Turns out Evs too is an ardent fan, so a few days later when we were thinking of something to bake together we decided upon a chocolatey version of the Yo-Yo and boy was it a hit. If you’re looking to bake something for a high tea, a school fete, a lunchbox treat, or a special date with your little love, Yo-yos are a great choice for any biscuity occasion.

Enjoy xx


Low Salicylate Yo-Yo Biscuits

Lightly adapted from Wholesome Patisserie

Makes 12 yo-yo biscuits



  • Baking tray 
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Electric mixer
  • Storage container



Homemade custard powder*

1 cup milk powder

1/2 cup cornstarch

1/4 cup icing sugar


For the biscuit 

180 grams unsalted butter (softened)

1/3 cup icing sugar

1 1/2 cups all-purpose flour

2 Tbsp cocoa powder 

1/3 cup homemade custard powder


For the filling

3/4 cup icing sugar

20 grams unsalted butter (melted)

1/4 tsp citric acid

1Tbsp water



1.) Preheat fan-forced oven to 180 degrees celsius. Line a baking tray with baking paper.

2.) To make homemade custard powder, add ingredients to a blender and blitz for 10 seconds

3.) In a large bowl add softened butter and beat with an electric mixer until creamy.

4.) Add icing sugar and blend for a minute or two until mixture is pale and creamy.

5.) Sift flour, cocoa powder and homemade custard powder into large bowl and mix for 30 seconds until combined. Turn off electric mixer and use your hands to bring the dough together so it forms a dough.

6.) Take 13 grams worth of dough and roll into a smooth ball. Place on prepared baking tray making sure to leave a small gap between each biscuit. Repeat until all dough is used up.

7.) Flatten each biscuit slightly with a fork then place tray in oven for 10-12 minutes, or until biscuits are firm to the touch. Make sure to rotate tray halfway through baking for an even cook.

8.) When ready, remove baking tray from oven and allow biscuits to cool on tray for 10 minutes before transferring to a wire rack to cool completely.

9.) While biscuits are cooling, in a medium-sized bowl make the filling by creaming together icing sugar, melted butter and citric acid. Whisk until a thick mixture has formed and no lumps of sugar remain.

10.) Once biscuits have cooled completely, spoon 1 tsp of the filling onto the bottom of one biscuit. Place a second biscuit on top and gently press together to form a completed yo yo. Repeat until all biscuits have been paired up.

11.) Leave yo yo biscuits to set for about half an hour before serving, ideally with a nice warm cuppa.

Yo yo biscuits can be stored in an airtight container in the pantry for up to 5 days.

*You can use storebought custard powder, however, be aware these packaged versions often contain artificial colouring and preservatives for those who may sensitive.

DISCLAIMER: This article is for informational purposes only. It is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. 


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