Next, slowly mix in the vanilla extract, followed by the plain flour, cornflour, and a pinch of salt. You want to ensure all the dry ingredients are well combined. Once the dough starts pulling away from the sides of the bowl, you can knead it lightly on a floured surface. The dough should be soft, but not too sticky, creating the perfect texture for rolling out. Now, roll the dough to about 5mm thickness, and use your cookie cutter to create rounds. Place them on your prepared baking tray.
Bake the biscuits in the preheated oven for about 15-20 minutes or until they’re lightly golden. Keep a close eye on them, as baking times can vary. As they bake, your kitchen will fill with a sweet buttery aroma that’s bound to make your mouth water! Once done, let them cool on a wire rack. When they’ve cooled, it’s time to add the jam—spread a layer on one biscuit and sandwich it with another!
Pro Tips for Best Results
I love testing recipes until I find the perfect method, and I’ll share a few tips that worked wonders for me. First, make sure your butter is truly softened—almost at room temperature—so it combines well with the sugar. If you don’t let it soften enough, you won’t get that lovely fluffiness I mentioned!
Secondly, instead of using plain flour only, I found that adding cornflour really makes a difference in texture. It gives the biscuits that melt-in-your-mouth feeling—which is what we’re all after, right? And lastly, don’t rush the cooling process after baking. I know it’s tempting to just gather them to fill with jam immediately, but letting them cool completely ensures they’ll hold up nicely when you sandwich them.
Finally, the sweetness of the jam is vital; I prefer raspberry for that delightful tartness that balances the sweetness of the biscuits. Consider experimenting with different flavors, but do taste as you go to find your personal favorite!
Common Mistakes to Avoid
One of the biggest mistakes I made when I started making Yo Yo Biscuits was overmixing the dough. It’s easy to think that mixing it more will lead to a better result, but it can actually lead to denser biscuits. The key is to mix just until everything comes together—think light and airy! (See the next page below to continue…)