yoyos, revisited, and a project

raspberry yoyo

Look, I know you’re jealous. You don’t have to say so. I’m in Perth on a two-week holiday where all I have to do is go to the beach every day and be perfectly relaxed. It’s a hard life, I know.

pipe

yesterday's jam

Here, have some cookies.

I made it my  project this year to have 24 days of cookies for Christmas. It’s now December and Christmas is just around the corner, so this is my virtual Advent calendar: 24 recipes, 24 days, 24 reasons why Christmas is so special.

jam

bird's eye

Reason 1: Family

You may remember this, but last year, I made yoyos and jetted off to Perth for Christmas. My aunt loves yoyos with a passion unmatched, so much so I had to convince her to share them.

dark and moody

Family is what Christmas is all about. Through family we experience the love that was bourne into the world in a tiny little human baby, the love that is expressed not only through the death of that same human about thirty three years later but through his life as we read about it in the Gospels. I’ll be writing more about Jesus in later posts but for now let me just say this – God chose to come into the world through an ordinary human family, a refugee family. Jesus was brought up like any other human boy in his time and we, now, over two thousand years later, gather with family around the memory of his birth and show each other the love of God. Because there is no other kind of love in the world.

multitude

Speaking of love, there is actually a very special reason why I and my family are in Perth at the moment and it’s not just to celebrate my Dad’s 50th birthday, although that’s today, too. My cousin is getting married! Today! It’s incredibly exciting and it’s so wonderful that so many of our family and my cousin’s family could be here to celebrate. So I’m off to a wedding. Enjoy your yoyos.

tea

Yo-yos

For the biscuits:

370 g unsalted butter, softened*

145 g icing sugar

120 g custard powder

440 g flour

For the filling:

160 g icing sugar

120 g unsalted butter, softened*

30 g custard powder

pinch salt

optional: passionfruit pulp (of 1 passionfruit), raspberry jam

Preheat oven to 180°Celsius and line two baking trays with baking paper. Set aside.

Beat the butter and icing sugar together until light and fluffy. Add salt and beat again, scraping down the sides of the bowl as needed.

Sift in the flour and custard powder and beat in on low speed. This may take a while and you will probably have to scrape down the sides of the bowl more than once but be patient! It will all come together in the end.

Roll the dough into ten cent sized balls and space on the baking trays about two centimetres apart. Press lightly on each with a fork so they get the pretty tine marks and flatten slightly. Bake for about fifteen minutes, turning the trays at the halfway point.

Let cool on the trays while you make the filling.

Sift dry ingredients into the bowl of an electric mixer. Beat with the butter, then add the vanilla or passionfruit and salt, and mix. Pipe onto half the cookies and sandwich with the other half.

If using raspberry jam, warm gently in the microwave in ten second bursts. Spread on half the biscuits, top with vanilla filling, and sandwich with the other half of the biscuits.

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