Australia's classic breakfast and tea-time biscuit, the yo-yo, sandwiches a light vanilla filling between two rounds of a cornflour-enriched dough. This version relies on plant-based margarine and a sweetener, making it both dairy-free and diabetes-friendly.
Mix the flour, cornstarch, salt and vanilla in a bowl, then add the softened margarine and sweetener and work into a smooth dough.
Pinch off small balls of dough, place them on a baking tray and press lightly with a fork to create a pattern.
Bake in an oven preheated to 170°C for 15 minutes, until the edges turn lightly golden.
Leave the biscuits on the tray to cool completely for 10 minutes.
Whisk the margarine, sweetener and vanilla into a creamy filling, spread it on the flat side of the cooled biscuits and sandwich them together in pairs.
If the filling stays too soft the biscuits can stick together, so let the baked dough cool completely before filling. Allergens: contains wheat (gluten).
If you use powdered sugar instead of the sweetener, the biscuits are no longer diabetes-friendly; you can keep the measurement exactly the same.
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