Description
Oat Hazelnut YoYos are delicate, buttery biscuits with a nutty taste and a smooth, sweet filling, perfect for tea-time or gifting. These soft yet crisp cookies combine rolled oats and ground hazelnuts for wholesome texture, sandwiched with a creamy vanilla buttercream 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 the cookies 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. Add the vanilla extract and mix well. Stir in the hazelnut meal, all-purpose flour, and rolled oats, mixing until a soft dough forms.
- Shape and Flatten the Cookies: Roll the dough into small balls about the size of 2 teaspoons each. Place these balls on the prepared baking tray, spacing them apart to allow for spreading. Use a fork dusted with flour to gently flatten each ball and create a subtle imprint on the surface.
- Bake the Cookies: Place the tray in the preheated oven and bake for 15 to 18 minutes, or until the cookies turn golden brown around the edges. Remove from oven and cool completely on a wire rack before adding the filling.
- 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 have cooled, spread a generous amount of the prepared filling on the flat side of one cookie. Sandwich it with another cookie by pressing gently to secure the filling inside, creating the classic YoYo shape.
Notes
- Make sure the butter is softened to room temperature for easy creaming.
- Measure flour accurately by spooning it into the cup and leveling off to avoid dense cookies.
- Use parchment paper for easy cleanup and to prevent sticking.
- Allow cookies to cool completely before filling to avoid melting the buttercream.
- Store assembled YoYos in an airtight container at room temperature for up to a week.
- You can substitute hazelnut meal with finely chopped toasted hazelnuts if desired.
