celebrating 130 years 1884-2014

Passionfruit Yoyo

By Chelsea Sugar
Passionfruit Yoyo
24 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 20 mins
  • Serves

    185 g Butter, softened
    ½ cup Chelsea Icing Sugar
    1 tsp Vanilla essence
    1½ cups Flour
    ⅓ cup Custard powder

    ½ cup Chelsea Icing Sugar
    2 Tbsp Butter, softened
    1 Tbsp Custard powder
    ½ tsp Vanilla
    2 Passionfruit, use the fresh pulp


    Preheat an oven to 170C.
    Into the bowl of an egg beater place the butter, Chelsea Icing Sugar and vanilla. Cream until it is light and fluffy. Sift in the flour and custard powder. Stir until well combined.
    Roll the mixture into 24 teaspoon-size balls and place onto a lined baking tray. Flatten slightly with the back of a fork.
    Place into the oven for 15-20 minutes, not allowing the biscuits to brown. Remove and cool on a rack.
    To make the filling, beat the Chelsea Icing Sugar, butter, custard powder and vanilla until smooth. Stir through the passionfruit pulp. Add a little extra icing sugar if needed.
    Stick two biscuits together with the filling to create each yo-yo.

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Average Rating
(4 reviews)

Love this simple yet delicious recipe you can whip up quickly.

This is a good recipe - as I didnt have cornflour as other recipes require it. I also didnt have passionfruit so used 1tbsp of lemon juice instead. For the main recipe - make sure your butter is soft or the mixture will not come together with egg beater, I needed to transfer to a mixer. Other then that - easy recipe to make.

Hi there can I use Equal sugar instead of Icing Sugar.
Chelsea Sugar:
Yes, you can.

Looks delicious - but the picture clearly shows passionfruit seeds in the biscuits when the recipe only adds them to the filling?

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