Passion Fruit Yo Yo Biscuits


Preparation info

  • Makes


    sandwiched biscuits
    • Difficulty


    • Ready in

      35 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

A playful Asian take on an Australian classic, these sandwiched biscuits are sometimes called melting moments. They are made with custard powder instead of the standard cornflour, which adds a creamy vanilla flavour, though either ingredient works fine (custard powder is annatto-flavoured cornflour). The buttercream can be flavoured with citrus or berries, so feel free to swap flavours.



  • 250 g 9 oz) salted butter, at room temperature
  • 220 g 8 oz) plain flour
  • 100 g ( oz) icing (confectioners’) sugar
  • 75 g ( oz) custard powder or cornflour
  • flesh of 1 passion fruit (about 1 tbsp)


    Preheat the oven to 180°C (350°F) or 160°C (315°F) fan forced.

    To make the dough, in a standing electric mixer or using a large bowl with an electric hand mixer, beat the butter until pale and creamy, about 2–3 minutes. Add the flour, icing sugar, custard powder or cornflour and the passion fruit flesh with seeds. Beat for another 2–3 minutes until smooth.

    Line two baking trays with baking paper. Roll 2 heaped teaspoons of the dough into small balls. You will make about 60 balls and they will seem small, but they get bigger when baked. Place on the trays and press with a fork dusted in cornflour to flatten them, being sure to space them out on the trays with 4 cm ( inches) between each biscuit. Bake for 12–15 minutes or until light and set. Remove and cool completely.

    To make the filling, place the butter in the bowl of the electric mixer and beat for a minute or two until creamy. Add the sugar and beat until smooth, about 2 minutes. Add the passion fruit pulp and seeds and beat again until smooth.

    Sandwich the biscuits together using the passion fruit filling. Store in a covered container until ready to serve. These will keep for up to a week.