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
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 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.
