When I was little my grandmother made three kinds of treat that I got truly excited about: Anzac biscuits, jam tarts and yo yos. The Anzacs were giant and flat, chewy in the middle and crispy on the edge. The jam tarts were loved because I was allowed to use the leftover pastry to make my own ingeniously titled "Jammy Things". Yo Yos were somewhat in the background, always there, a quick bite of deliciousness on the run between making flower soup in the garden and collecting the hen's eggs. Now that I am grown up I believe the humble yo yo may be in need of some higher recognition. They are super easy, keep well and they are melt-in-your-mouth delicious, though they are not to be confused with Melting Moments, their shortbready-er cousin. These are crumbly, soft, and custard-powder yellow.
This recipe is from an old kindergarten cookbook, where all the mothers and grandmothers shared their best recipes. Although it is in old measurements, I couldn't resist the typewriter printing and all the contributors' names. It isn't my grandmother's entry, but her recipe was very similar. The rock face was painted by my cousin.
- 1/2 cup self raising flour
- Heaped tablespoon icing sugar
- 1/4 cup custard powder
- 110g butter
For the icing, you can do plain (icing sugar, a little bit of butter and some boiling water) or you can do what I did for this batch and mix in some overripe raspberries. I just smooshed them with a knife and mixed them into the icing. You should omit most of the water if making it this way, or your icing will be runny which doesn't work when sandwiching your biscuits together.
As always, best enjoyed on a nice plate.