Yo Yos with Raspberry Cream (GF)

Yo Yos with Raspberry Cream (GF)

Ingredients

3/4 cup maize cornflour

2/3 cup white rice flour

1/2 cup besan flour

1/2 cup icing sugar

180g butter (room temperature)

Butter cream

1/2 cup icing sugar

60g room temperature butter

15 ml of raspberry powder

15 ml of hot water

1. Heat oven to 160 C or 140 C (fan bake)
2. Sift flour
3. Stir in icing sugar.
4. Rub in butter to form fine breadcrumbs.
5. Gently form a large ball, 
6. Halve then halve again and continue until you have 32 balls.
7. Evenly space on 2 lined oven trays and flatten with a fork
8. Cook for 16 minutes or until colour is just turning and cool on trays
9. Icing:  Beat butter until pale, add icing sugar, raspberry powder and hot water and beat until well mixed.
10. Sandwich biscuits together with buttercream.