First of all, I don’t actually know why these are called tollhouse yo-yos – yo-yos because they’re round and sandwiched together make a sort of yoyo shape? Who knows? They’re based on another Dan Lepard recipe but I swapped the recipe’s ground oats for a small bag of ground almonds I wanted to finish up.
Tollhouse Yoyo Biscuits Makes 12
- 75g ground almonds
- 150g unsalted butter
- 175g icing sugar
- 175g plain flour
- 50g custard powder
- 2 tsp vanilla essence
- 2 tbsp milk
- 150g good dark chocolate, cut into ½cm nuggets
For the icing
- 125g icing sugar
- 3-4 tsp milk
- 1 tsp vanilla essence
- Beat the butter and icing sugar until light and creamy, add the flour, custard powder, ground almonds, vanilla, milk and chocolate chips, and mix to a soft dough.
- Roll into a log about 40cm long by 5cm thick. Wrap in baking parchment and chill for 30 minutes.
- Preheat the oven to 180C/350F/ gas mark 4. Line a baking sheet with non-stick parchment, unwrap the dough and cut into 1-1½cm discs – if it crumbles a little, just press back into shape.
- Place the discs on the parchment, spaced 2-3 cm apart and bake for 20-25 minutes, until risen and golden but still a little soft. Remove from the oven and leave to cool. Sandwich together with a simple icing made by beating the icing sugar, milk and vanilla until smooth.