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Edmonds Cookbook Yo Yos



20 portion(s)

Biscuit Mixture

  • 175 grams Softened butter (Room Temperature)
  • 65 grams icing sugar
  • 4 drops Vanilla Essences
  • 180 grams Champion standard plain flour
  • 65 grams Edmonds Custard Powder

Butter Filling

  • 50 grams softened butter
  • 125 grams icing sugar
  • 2 tablespoons Edmonds Custard Powder

Recipe's preparation

    Making Biscuits
  1. Cream butter and icing sugar in Closed liduntill light and fluffy. Speed 5 for 2 minunts.

  2. Add Vanilla.

  3. Weigh and Sifted together FLour and Custard powder. Add to the Closed lid. Speed 3 for 2minunts.

  4. Remove your soft doug and place on a Thermomat that is on an oven tray.

    Bring doug togther and roll teaspoonsful of mixture into balls.

    Flatten with a fork.

  5. Bake for 15 to 20 minunts.

  6. Butter Filling
  7. Place all ingredients together in the Closed lid.

    Speed 5 for 2 minuts.

  8. When biscuits are cold sandwich together in twos with butter filling.


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Recipe from the Edmonds Cookery book 53rd Edition 2004. pg 43

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Oh dear, way too much flour.

    Submitted by Daisy66 on 6. October 2015 - 15:00.

    Oh dear, way too much flour. I was concerned when I put it in and should have gradually added.  I ended up having to add all the remaining butter I had in the house about 50 gram to get the crumb to even form a dough. I basically squeezed and heated small handfulS. Maybe it's a misprint as on checking the Edmunds book it is about twice the original amount of flour required? 

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