My lawn mower broke. It happened to be when my husband was away, the lawns hadn't been mown for 3 weeks and the mower repair shop was closed for 2 weeks. I was a little frustrated; I was sure the grass was growing in front of my eyes. Anyway a good friends husband is a fantastic handy man - he spent 2 hours pulling it apart & putting it back together again. My son wasn't thrilled with the result; he was the one that had to mow the lawns. 

The payment request was some YoYos like his Nan used to make.

I delivered a couple of different batches of YoYos, some made with wheat & some with Bakers' Magic Gluten free flour.




175 g Butter

60 g Icing Sugar (sifted, if not using a Thermomix)

1 tsp Vanilla extract

75 g Gluten Free Custard Powder

125 g Bakers' Magic Gluten free flour



125 g Butter

125 g Icing Sugar

2 tsp Vanilla Extract

(~ 15 g Water for a smoother icing)

Extra icing sugar



Put the Bakers' Magic Gluten free flour & custard powder into the TM bowl.

Mix for 7 secs on speed 7.

Remove from TM bowl and set aside in another container.

Put the butter, icing sugar & vanilla extract into the TM bowl.

Mix for 30 sec at speed 4.

Ensure all ingredients are incorporated.

Add flour mix to TM bowl.

Mix for 20 sec on speed 2. 

Take dough out of TM bowl and put it into the container you used to store the flour & starch mix.

Stand Mixer 

Sift & mix together the Bakers' Magic Gluten free flour & the custard powder.

Cream together the butter, icing sugar & vanilla extract.

Add to the creamed mixture the flour mix.

On a low speed mix together all ingredients until the dough just comes together.

If the dough is too tacky - refrigerate it for a while.

Rolling & Cooking

Turn the oven on to 150o C.

Line 2 trays with baking paper.

The dough can be rolled into balls between the hands. The size of the YoYos will depend on the amount of dough used. I used ~22 g of dough however I think they can be made smaller. I ended up with 19 biscuits (using 22 g) - so had to eat one with only base & icing. Making the balls ~15 g of dough, there should be 13 YoYos with icing (provided some haven't been eaten).   

Place balls of the dough onto 2 baking trays lined with baking paper.

Dip a fork into a bit of icing sugar & gently push down on the balls one by one. There will be a bit of trial & error putting the fork marks on the balls.  

Bake in the oven for approximately 20 -25 minutes. The baking time will vary depending on your oven and how big the balls are. If your oven has a “hot” spot turn the trays halfway through baking. 

Allow the Yoyo biscuits to cool completely before starting the icing.

Making the Icing


Cream together the softened butter & the sifted icing sugar. 

When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl. Continue creaming the butter & icing sugar - make it light & fluffier.

Add the vanilla extract & ~15 g(ml) of water.

Continue creaming the mixture.

When the vanilla & water have been fully incorporated, stop the mixer, scrape down the sides of the bowl and continue creaming the mixture.

Stop the mixer & taste a little of the icing. Does it taste of vanilla? If not gradually add a tiny bit more & mix this in.

Transfer the icing to a piping bag with a star nozzle. For the YoYos pictured above I used a size 13 star nozzle.

Flip 1/2 of the YoYos over. Pipe some of the icing on to the upturned bases. Start piping from the middle & keep the piping bag in that position. The amount you pipe will be a bit of a trial & error to start with. As a guideline pipe enough so that the points of the icing are ~ 5 mm away from the edge of the biscuit.

Put the remaining biscuits on top by gently pressing them down on to the icing. The icing will move out to the edges of the biscuit.