Orange and passionfruit yoyos

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Orange and passionfruit yoyos

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Serves 24

Yoyos
250 gm	soft unsalted butter
80 gm	icing sugar, sifted
1	orange (finely grated rind of)
1 tsp	vanilla extract
75 gm (½ cup)	cornflour
225 gm (1½ cups)	plain flour
For dusting:	icing sugar
Passionfruit icing
275 gm	icing sugar, sifted
100 gm	cold unsalted butter, finely chopped
2 tbsp	passionfruit pulp (about 2 passionfruit)

1	Using an electric mixer, beat butter and sugar until light and fluffy. Add orange rind and vanilla and beat until just combined. Sift flours and ½ tsp salt over butter mixture and, using a wooden spoon, stir to form a soft dough.
2	Form level ½ tablespoons of mixture into balls, then place 5cm apart on baking paper-lined oven trays, flatten slightly to 3.5cm rounds, then, using a floured fork, press tines gently into dough rounds, to create grooves. Bake at 180C for 12 minutes or until lightly coloured. Stand biscuits on trays for 5 minutes, before transferring to wire racks to cool completely.
3	For passionfruit icing, beat sugar and butter until light and fluffy, add passionfruit and beat until combined. Sandwich biscuits together with 2 tsp of icing, then dust with icing sugar.

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RECIPE Sophia Young PHOTOGRAPHY William Meppem STYLING Sophia Young

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