Yo Yo Biscuits (Melting Moments)

I get to try out this Yo Yo Biscuits (Melting Moments) in my daughter's Apartment's Kitchen during our CNY celebration in KL.  In actual fact, I am intending to bake them for Christmas last year, but couldn't find time for it.  So happy that this cookies/biscuits comes out so delicious.

Ingredients:

(A)    For the biscuits:

        175 g. plain flour (sifted)

        65 g. custard powder

        50 g. powdered sugar/icing sugar (sifted)

        a pinch of salt

        170 g. unsalted butter (room temperature)

        1/4 tsp. vanilla extract

(B)    For the buttercream:

        65 g. unsalted butter (room temperature - cubed)

        120 g. powdered sugar/icing sugar (sifted)

        1/2 tsp. lemon juice (I did not use)

        a pinch of salt

        Ube extract

Methods:

(A)      Prepare the biscuit dough:

1. In a mixer bowl, add softened butter, salt and powdered sugar.  Beat until creamy.
2. Add flour, custard powder and vanilla extract.  Beat again using lowest speed until crumbly mixture forms. 
3. Then use your hands to gently push the crumbly mixture to form a soft non-sticky dough.
4. Pinch off about a tablespoon (or more or lesser) of the dough and roll them into balls.
5. Arrange them onto a lined baking sheet, about 1 inch apart.
6. Using a fork, gently press the tines of the fork on top of each cookie dough to create a pattern on top, and with the other hand holding the cookie dough.  You can dip the tines of a fork in flour to prevent it from sticking onto the dough, but I did not use. Don't press it all the way down because it will cause the dough to crack on the edge.
7. When all is done, place the baking pan in the middle rack of a preheated oven of 180 degree Celsius and bake for about 20 minutes.  The biscuits won't take on much color, so do not over bake these biscuits.
8. Remove the baking pan from the oven and place it on a cooling rack to let the cookies cool on the pan for 10 minutes.  They are very soft and fragile when they are just out of the oven.  After 10 minutes, gently transfer the cookies to a cooling rack to cool completely before sandwich them with buttercream.

Ready for baking

(B)    Prepare the buttercream:

1. In a mixer bowl, add softened butter, powdered sugar, salt and lemon juice.  Beat the mixture until creamy and pale over medium-high speed.
2. Divide the mixture into two.  Add a few drops of the ube extract to one of the portion and leave the other in original flavor.

(C)    Assembling:

1. Transfer the  buttercream to a piping bag fitted with a nozzle. You can use plain tip or starburst, etc.  This time around, I just use a spoon to spread the buttercream onto one of the baked cookies, then top with another cookie to make a sandwich.
2. Arrange the cookies/biscuits into an airtight container.
3. Enjoys them as snacks any time of the day, Yummy Yum Yum!

I adapted this delicious biscuits/cookies from 'What To Cook Today' with  slight adjustments to suit my baking preference.