How to make Old-Fashioned YoYo Biscuits

Preheat your oven to 160°C (320°F) and line your baking trays with parchment paper, this will prevent your biscuits from sticking to the tray.

In a mixing bowl, sift together the flour, cornstarch, and icing sugar. Add the butter and vanilla extract. Make sure the butter is at room temperature as this will make it easier to combine without overworking the dough.

Beat the butter into the dry mixture on a low speed until they start forming crumbs, then turn up the speed and combine until they form a soft dough. I cannot stress the importance of not over-mixing the dough enough - maintain the lightness that makes the final biscuits crumbly and delectable.

Roll the dough into small balls, using about one tablespoon for each cookie, then flatten slightly with a fork to make a crisscross pattern. This will give your biscuits a classic look and will help them bake evenly.

Space the raw biscuits about an inch apart on the prepared trays and bake for 15-20 minutes. Keep an eye on their colour – they shouldn't go beyond a pale, golden hue.

Let the biscuits cool completely before filling. This prevents the buttercream from melting.

For the buttercream filling, beat together the butter, the icing sugar, and vanilla extract until fluffy. Add more sugar or a drop of milk if necessary to adjust the thickness to your liking.

When the biscuits are completely cooled, generously dollop the buttercream on the flat side of one biscuit and sandwich with another.

And lastly, enjoy your homemade YoYo biscuits with a cup of tea or coffee or as an anytime snack.