Martina’s Passion Fruit Yo-Yo Biscuits 

Passion Fruit Yo-Yo Biscuits 
with Martina Gemmola

Images by Ari Hatzis / Styling by Ruth Welsby

With keep-on-hand pantry ingredients, Martina’s Yo-Yo biscuits are an easy go-to treat perfect for impromptu cooking session the whole family can enjoy.

Martina’s passion fruit Yo-Yo’s are a tasty spin on a classic Australian bickie!






Passion Fruit Yo-Yo Biscuits 
by Martina Gemmola

Tools: Measuring cup, Bowls, Baking Tray, Sift, fork, Baking paper, teaspoon

Yo-Yo Ingredients
125g butter, chopped 
2 tbsp icing sugar 
1 tsp vanilla essence 
¾ cup plain flour 
¼ cup custard powder 

Icing Ingredients
50g butter, softened 
1 cup icing sugar 
2 tbsp passionfruit pulp 

Preheat oven to 160 degrees
Line 2 baking trays with paper

Combine the butter, icing sugar and vanilla in a bowl. Cutting room temperature butter into the mixture helps rub it together. Sift flour and custard powder over the mixture. Rub together by hand, or use a food processor. Mix in well, until you can form balls of mixture. If it is too sticky, add a little more flour. 

Rolling the mixture into tubes and cutting with a knife, then rolling is a fast way to make sure the biscuits are about the same size. You want to end up with tsp size dough balls placed evenly on a tray. Dip a small fork into a plate of flour and press down on the ball to flatten and indent. This makes a nice pattern on the biscuit.

Bake for 15 mins or until lightly golden underneath. 

Cool on a tray. 

Mix together butter, icing sugar and pulp until you have a stiff icing mixture, add more icing sugar if it is not thick enough. Once the biscuits have cooled, spoon a small dollop on one biscuit and press another onto the top, matching up the fork marks. 


Martina Gemmola is Melbourne based photographer and a key contributor to the Cantilever look.

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Learn more about Martina’s K2 Kitchen here

Credit : Source Post

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