Description

Oat Hazelnut YoYos are delightful, buttery biscuits filled with a smooth vanilla cream, perfect for tea-time or as a charming homemade gift. These tender cookies combine the nutty flavor of hazelnuts with the wholesome texture of rolled oats, sandwiched together with a luscious, sweet filling. They are simple to prepare and bake, creating a treat that’s both elegant and comforting.

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
⅓ cup rolled oats

For the Filling:

75g (⅔ stick) unsalted butter, softened
½ cup icing (powdered) sugar
2 tsp milk
¼ tsp vanilla extract

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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 and to ensure even 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, then fold in the hazelnut meal, all-purpose flour, and rolled oats until a soft, cohesive dough forms.
Shape and Flatten the Cookies: Roll the dough into balls about the size of 2 teaspoons each and place them evenly spaced on the prepared baking tray. Lightly flour a fork and use it to gently flatten each ball, creating an imprint on the surface for an attractive finish.
Bake the Cookies: Place the tray in the preheated oven and bake the biscuits for 15 to 18 minutes, or until they turn a light golden color. Remove from the oven and allow the cookies to cool completely on a wire rack before proceeding.
Prepare the Filling: In a separate bowl, beat the softened butter, icing sugar, milk, and vanilla extract together until the filling is smooth and creamy.
Assemble the YoYos: Spread an even layer of the filling onto the flat side of one cookie, then sandwich it with another cookie. Press gently to secure the two cookies together, forming the classic YoYo shape.

Notes

Ensure the butter is softened at room temperature for easier creaming and a smoother dough.
Use parchment paper for easy cleanup and to prevent sticking or burning.
Let the cookies cool completely before filling to prevent the filling from melting.
You can toast the hazelnuts before grinding to enhance their flavor.
Store the assembled YoYos in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: British