Chocolate and Vanilla Yo-Yo Cookies

What crazy and unpresidented  times we are living through! I don’t think that even a few weeks we could have imagined lock down, and certainly not lock down for 1/4 of the world’s population. We didn’t know what social distancing meant, loo roll and pasta shortages were something we couldn’t imagine and coronavirus was nowhere near home. At times it seems like we’re living through a badly written disaster movie, if only a super hero would come and save us all. Although on this occasion the super heroes will be the medical staff who are looking after the sick and putting their own health in danger.

A few days ago I was reading the news all the time and feeling pretty anxious, upset and overwhelmed about the whole situation. It all looked so bleak. Now, I’ve decided to step away from the news, just dip in occasionally and instead focus on cooking. I’ve certainly got enough time to develop those recipes that have been on the back burner! I also have lots of ideas for using simple store cupboard ingredients to make delicious tasty meals, so keep tuned for some exciting cooking and baking ideas.

But first, I think we need some sweet luxury, something pretty, tempting, and delicious to add a ray of sunshine into the otherwise bleak outlook.

These Chocolate and Vanilla Yo-yo cookies are not only as pretty as a picture, but sweet and crumbly with a super rich chocolate filling. The sort of cookie to give a metaphorical hug (just what we need right now) whilst having a hot drink. Do be careful with Bird’s custard powder, some is safe and some contains milk. If you can’t find the safe one just sub for cornflour.

Stay safe everyone x

Chocolate and Vanilla Yo-Yo Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)

makes about 20 sandwich biscuits

150g dairy-free margarine

65g icing sugar, sifted

1 tsp vanilla essence

pinch of salt

55g custard powder or cornflour

175g plain flour

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Line 2 baking sheets with parchment
  3. Beat together the margarine, sugar and vanilla until light and fluffy.
  4. Sift in the flours and salt to form a very soft, but not sticky dough.
  5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
  6. Bake for 12 minutes until only a hint of colour on the edges
  7. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
  8. Once completely cool, sandwich together with the chocolate cream.
  9. Dust with icing sugar if desired

Chocolate Cream

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

60g dairy-free margarine

200g icing sugar

1 tsp dairy-free milk (if needed)

25g melted dairy-free chocolate

    1. Whisk the margarine  with the icing sugar until it is all incorporated, adding the milk if the mixture is too stiff. Stir in the melted chocolate.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

3 thoughts on “Chocolate and Vanilla Yo-Yo Cookies

  1. You are a manic STAR, Lucy. I plan to make these for a special person who has both dairy (milk) & egg allergy. Plus both learning & physical disability. So, so brave & very special. So much love. I do have support which could not manage without. Love yr recipes & advice. You have helped me to help my son do much. Big thank you, Lucy.

    Kind regards
    Ann

    Sent from my iPhone

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