Description
Oat Hazelnut YoYos are delightful, soft biscuits perfect for tea-time or gifting. These cookies combine the rich, nutty flavor of hazelnuts with wholesome oats, sandwiched with a creamy vanilla butter filling for a deliciously indulgent treat.
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 until the mixture is light and fluffy. Add the vanilla extract, then carefully stir in the hazelnut meal, all-purpose flour, and rolled oats. Mix well until a soft dough forms.
- Shape and Flatten the Cookies: Roll the dough into small balls about 2 teaspoons each. Place these balls evenly spaced on the prepared baking tray. Using a fork dusted with flour, gently flatten each ball and create an imprint on the surface.
- Bake the Cookies: Bake in the preheated oven for 15 to 18 minutes, or until the cookies turn golden. Remove from the oven and allow them to cool completely on a wire rack before adding the filling.
- Prepare the Filling: In a separate bowl, beat the softened butter, icing sugar, milk, and vanilla extract together until the mixture is smooth and creamy.
- Assemble the YoYos: Once the cookies have cooled, spread a generous amount of the filling onto one cookie and top with another cookie to form a sandwich. Press gently to secure the filling without breaking the cookies.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Using parchment paper prevents the cookies from sticking and aids in even baking.
- Allow the cookies to cool completely before assembling to avoid melting the filling.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can substitute hazelnut meal with finely ground almonds if preferred.
