Description
Oat Hazelnut YoYos are delicate, buttery biscuit sandwiches filled with a smooth, sweet buttercream. Featuring ground hazelnuts and rolled oats for a pleasant texture and nutty flavor, these biscuits are perfect for tea-time or as thoughtful homemade gifts. The recipe yields tender cookies with a crisp edge, paired with a luscious vanilla-infused filling.
Ingredients
Scale
For the Cookies:
- 150g (1 ¼ sticks) unsalted butter, softened
- ½ cup icing (powdered) sugar
- 1 tsp vanilla extract
- ½ cup hazelnut meal (ground hazelnuts)
- 1 cup all-purpose flour
- â…“ cup rolled oats
For the Filling:
- 75g (â…” stick) unsalted butter, softened
- ½ cup icing (powdered) sugar
- 2 tsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat and Prepare the Baking Tray: Preheat your oven to 320°F (160°C). Line a baking tray with parchment paper to prevent biscuits from sticking during baking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and icing sugar until the mixture is light and fluffy. Stir in the vanilla extract. Then fold in the hazelnut meal, all-purpose flour, and rolled oats until a soft dough forms.
- Shape and Flatten the Cookies: Roll the dough into small balls, approximately 2 teaspoons each. Arrange them spaced evenly on the prepared baking tray. Using a floured fork, gently flatten each ball and create a subtle imprint on top to add texture.
- Bake the Cookies: Place the tray in the preheated oven and bake the cookies for 15 to 18 minutes or until they develop a golden color around the edges. Remove from oven and allow to cool completely on a wire rack before assembling.
- Prepare the Filling: In a separate bowl, beat together the softened butter, icing sugar, milk, and vanilla extract until the filling is smooth and creamy.
- Assemble the YoYos: Once the cookies are fully cooled, spread a generous layer of the prepared filling on the flat side of one cookie, then sandwich it with another cookie. Press gently to secure the filling between the two biscuits.
Notes
- Ensure butter is softened to room temperature for easy creaming and smooth dough and filling textures.
- You can substitute hazelnut meal with finely ground almonds if preferred.
- Store assembled YoYos in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a crunchier biscuit, bake slightly longer but monitor carefully to avoid burning.
- This recipe is suitable for vegetarian diets but not for gluten-free due to all-purpose flour.
