If you are searching for a delightful treat that combines wholesome ingredients with an irresistible texture, then look no further than the Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe. This recipe folds fragrant hazelnut meal and hearty oats into buttery cookies, sandwiching them with a luscious vanilla filling that simply melts in your mouth. Whether you’re planning a cozy afternoon tea or a heartfelt homemade gift, these YoYos are the perfect balance of crumbly, chewy, and rich flavors that everyone will adore.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making these special biscuits. Each component plays an essential role: oats bring texture and rustic charm, hazelnut meal adds a nutty depth, and the silky butter and sugar come together to create a luxuriously tender dough that’s pure biscuit bliss.
- Unsalted butter (150g, softened): Ensures a rich, tender crumb and controls the saltiness for perfect balance.
- Icing (powdered) sugar (½ cup, plus ½ cup for filling): Provides sweetness and a delicate smoothness to both biscuit and filling.
- Vanilla extract (1 tsp for dough, ¼ tsp for filling): Adds warm, aromatic notes that elevate every bite.
- Hazelnut meal (½ cup): Ground hazelnuts offer nutty flavor and a wonderful moistness to the cookies.
- All-purpose flour (1 cup): The base that binds everything while keeping cookies tender.
- Rolled oats (â…“ cup): Adds a subtle chewiness and rustic texture, contrasting beautifully with the smooth filling.
- Milk (2 tsp for filling): Softens the buttercream, creating a luscious consistency perfect for sandwiching.
How to Make Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe
Step 1: Preheat and Prepare the Baking Tray
Start by setting your oven to 320°F (160°C). While it heats, line a baking tray with parchment paper—this simple trick keeps your biscuits from sticking and makes cleanup a breeze.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter and icing sugar until the mixture is light and fluffy—this aeration is key to tender cookies. Next, stir in the vanilla extract for a fragrant boost before folding in the hazelnut meal, flour, and rolled oats. Mix just until everything comes together into a soft, cohesive dough that’s ready for shaping.
Step 3: Shape and Flatten the Cookies
Pinch off small portions of dough, rolling them into 2 teaspoon-sized balls. Arrange these on your prepared baking tray, giving them enough space to spread without sticking together. To create a classic YoYo signature look, dip a fork lightly in flour and gently press each dough ball flat, making a pretty imprint.
Step 4: Bake the Cookies
Bake your biscuits in the preheated oven for 15 to 18 minutes. You’re looking for a lovely golden edge, a sign they are perfectly cooked and crisp. Allow the cookies to cool completely on the tray before moving on—this step ensures your filling doesn’t melt upon contact.
Step 5: Prepare the Filling
While the cookies cool, whip together the softened butter, icing sugar, milk, and vanilla extract in a clean bowl. Beat until smooth and creamy, the filling should be luscious enough to spread easily but hold its shape when sandwiched between cookies.
Step 6: Assemble the YoYos
Spread a generous dollop of your vanilla filling onto the flat side of one cookie and gently sandwich it with another. Press softly to help the filling spread evenly, creating that perfect biscuit sandwich that’s so satisfying to bite into.
How to Serve Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe
Garnishes
A light dusting of icing sugar on top adds a touch of elegance to your YoYos. If you want to add a bit of crunch and color, toasted chopped hazelnuts sprinkled around the serving plate make a lovely hint of nuttiness that complements the biscuit perfectly.
Side Dishes
Pair your oat hazelnut YoYos with a steaming mug of your favorite black or green tea for the ultimate tea-time experience. The subtle flavors of these biscuits marry beautifully with the tannins in tea, creating a harmonious balance that will keep you coming back for more.
Creative Ways to Present
For gifting, arrange the YoYos in a rustic tin or a beautiful box tied with twine for that homemade charm everyone appreciates. For a special occasion, serve them stacked with a bowl of fresh berries or a drizzle of honey alongside for an irresistible presentation that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Your Oat Hazelnut YoYos will keep well in an airtight container at room temperature for up to a week. Storing them properly ensures the filling stays creamy and the cookies maintain their tender crunch – perfect if you want to enjoy these treats throughout the week or plan ahead for parties.
Freezing
You can freeze the assembled YoYos by placing them in a single layer on a baking sheet, freezing until solid, and then transferring to an airtight container or freezer bag. This prevents them from sticking together and keeps them tasting fresh for up to 3 months.
Reheating
If you prefer your YoYos slightly warm, let frozen ones thaw at room temperature before enjoying. For a freshly baked feel, a quick 5-10 second zap in the microwave can soften the filling and warm the biscuit just a little, but take care not to melt the filling completely.
FAQs
Can I substitute hazelnut meal with another nut meal?
Absolutely! Almond meal or pecan meal both work wonderfully in this recipe and will offer a slightly different nutty flavor while maintaining the delicious texture.
Are rolled oats essential in this recipe?
Yes, the rolled oats add a lovely chewy texture that balances the softness of the biscuits—omitting them may result in a less interesting mouthfeel.
What’s the best way to ensure the cookies don’t spread too much in the oven?
Make sure your butter is properly softened but not melted before mixing, and chilling the dough briefly can help the cookies keep their shape.
Can I use brown sugar instead of icing sugar?
Icing sugar creates that tender crumb and smooth sweetness in both the dough and filling. Brown sugar would change the texture and moisture content, so it’s best to stick with icing sugar for this recipe.
Is it okay to make the filling ahead of time?
Yes, the filling can be prepared a day in advance and stored in the refrigerator. Before assembling, bring it back to room temperature and give it a quick whisk for best results.
Final Thoughts
There is truly something magical about the combination of oats, hazelnuts, and creamy vanilla that makes the Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe an all-time favorite to share. Whether you’re baking for yourself, friends, or as a heartfelt gift, these biscuits bring joy to any occasion. So put on your apron, gather your ingredients, and prepare to impress with this charming, delicious treat!
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Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Oat Hazelnut YoYos are delightful, buttery biscuits featuring a blend of hazelnut meal and rolled oats, sandwiched with a smooth, sweet buttercream filling. Perfect for tea-time snacking or gifting, these delicate cookies offer a nutty flavor and crumbly texture complemented by a luscious vanilla filling.
Ingredients
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 the softened butter and icing sugar together until the mixture becomes light and fluffy. Add the vanilla extract and mix thoroughly. Stir in the hazelnut meal, all-purpose flour, and rolled oats. Combine all ingredients gently until a soft dough forms, ensuring no dry flour pockets remain.
- Shape and Flatten the Cookies: Roll the dough into balls roughly the size of 2 teaspoons each. Place the dough balls evenly spaced on the lined baking tray to allow for spreading. Using a fork dusted with flour, gently flatten each ball and create a decorative imprint on top.
- Bake the Cookies: Place the tray in the preheated oven and bake for 15 to 18 minutes, or until the edges and tops of the cookies turn a light golden color. Remove from the oven and allow the cookies to cool completely on the tray before handling further.
- Prepare the Filling: In a separate bowl, beat the softened butter with icing sugar until smooth and creamy. Add the milk and vanilla extract, mixing until the filling is well combined and spreadable.
- Assemble the YoYos: Once the cookies are fully cooled, spread a small amount of the prepared filling on one cookie and gently sandwich it with a second cookie. Press lightly to ensure the filling adheres without squeezing out.
Notes
- Ensure the butter is softened to room temperature for easier creaming and a smoother dough.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking and to allow easy removal.
- Cookies must be completely cooled before sandwiching to prevent the filling from melting.
- Store the finished YoYos in an airtight container at room temperature for up to 5 days.
- Optional: Toast the hazelnuts and grind them yourself for enhanced flavor.
