A classic Australian breakfast and tea-time biscuit, yo-yo biscuits are made by sandwiching a thin vanilla filling between cornstarch-based biscuits. This version uses plant-based margarine and a sweetener to make it lactose-free and suitable for people with diabetes.
Combine the flour, cornstarch, salt and vanilla in a bowl. Add the room-temperature margarine and sweetener, then mix to form a smooth dough.
Pinch off small pieces of dough and roll them into balls. Arrange them on a baking pan, then press lightly with a fork to make a pattern.
Bake in an oven preheated to 170°C / 340°F for 15 minutes, until the edges are lightly golden.
Leave the biscuits on the tray to cool completely for 10 minutes.
Beat the margarine, sweetener and vanilla to make a creamy filling. Spread it over the flat side of the cooled biscuits and sandwich them in pairs.
If the filling is too soft, the biscuits may stick together. Let the baked biscuits cool completely before filling. Allergen: contains wheat (gluten).
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