For the past times 2 weeks, I've been hosting an international invitee at work. In a bid to interruption the H2O ice amongst my coworkers, I brought inwards these biscuits to line a crowd to my guest's commencement tiffin inwards the office.
Initially I was planning to bake a cake together with assault trying something from my newest cookbook, Sweet. But, every bit I flicked through the pages, biscuits or fiddling cakes seemed to a greater extent than sensible. They'd live on less fussy to transport, together with folks could assistance themselves whenever they were ready rather than waiting for me to ceremoniously component subdivision out something larger. Oh, together with I had rhubarb inwards the fridge! The rhubarb-iced yo-yos were an first-class fit.
I made one-and-a-half times the master copy quantity together with turned out xx generous biscuit sandwiches. I allow my shortbreads teach simply a teensy chip dark-brown roughly the edges, which I intend is traditionally a chip of a no-no, but truly worked out fine. The icing is the major novelty here, every bit it's prepared inwards a nutrient processor together with contains baked rhubarb! I was very, real worried close the fibres remaining stringy inwards the icing - they were visible, together with I picked some of them out, but truly they seemed real soft together with inoffensive inwards the dyad of biscuits I ate. If I made this recipe again, I'd blend the rhubarb inwards my spice grinder attachment to give it to a greater extent than contact amongst the blade, thence maybe crunch it together amongst the other icing ingredients inwards a bowl.
I stored the biscuits (airtight on the bench) together with icing (airtight inwards the fridge) overnight earlier assembling the yo-yos, amongst the aim of keeping them fresh, uncrushed together with non-soggy. This worked well; they needed gentle treatment but none of them crumbled nether my fingers together with all of them looked handsome at the tiffin table. Their buttery crumble was simply correct betwixt the teeth, together with I enjoyed the pinkish tanginess of the icing. I can't live on certain whether the biscuits or the especial invitee was to a greater extent than enticing but at that spot was a huge, friendly turn-out, an auspicious start to a lovely visit.
Rhubarb-iced yo-yos
(slightly adapted from Yotam Ottolenghi & Helen Goh's Sweet)
biscuits
260g patently flour
100g custard powder
100g icing sugar
1/2 teaspoon salt
250g butter, at room temperature
1/2 teaspoon vanilla
icing
100g rhubarb
100g butter, at room temperature
200g icing sugar
juice of one-half a lemon
Preheat an oven to 180°C. Line a baking tray amongst paper.
Chop the rhubarb into 3cm lengths together with laid them out on the baking tray. Bake them for xxx minutes, until softened. Allow them to cool to room temperature.
Time to switch to the biscuits! Turn the oven downwards to 170°C, together with business 2 baking trays amongst fresh paper.
In a large bowl, sift together the flour, custard powder, icing saccharide together with salt. Chop the butter into cubes together with drib it into the flour mixture. Carefully crunch the butter into the dry out ingredients, adding the vanilla every bit you lot go, until the mixture forms a dough.
Use 2 teaspoons to grab scant tablespoons of the dough, rolling them into balls together with placing them on the baking trays. Use a fork to gently press downwards on the balls - mine formed biscuits close 3cm inwards diameter together with 1 cm thick earlier they went into the oven. Bake the biscuits for roughly 25 minutes, catching them simply every bit they start going golden roughly the edges. Allow them to cool for five minutes on the tray earlier transferring them to a rack to cool correct downwards to room temperature. If you're non assembling together with serving them correct away, store the biscuits inwards an airtight container.
Back to the icing! Place the rhubarb inwards a modest nutrient processor bowl together with blend until every bit smoothen every bit possible. Blend inwards the butter, thence the icing saccharide together with lemon juice. Keep blending for a few minutes until the icing is every bit smoothen together with whipped every bit possible. If you're non assembling together with serving the yo-yos correct away, transfer the icing to an airtight container together with store it inwards the refrigerator.
When it's fourth dimension to gather the yo-yos, carefully conduct matching pairs of biscuits past times size together with shape. Use 2 teaspoons to scoop half-tablespoons of icing, placing them on i of the biscuits together with gently sandwiching the 2d biscuit on top. Serve the biscuits correct away, or store them inwards an airtight container for a dyad of days (I refrigerated mine because I idea the icing looked delicate).
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