YoYos (DF, V)

These super delicious, melt-in-your-mouth morsels remind me of my Nana's baking.  The blend of custard powder and icing sugar make a sweet but smooth texture, a little like shortbread but less buttery.

Makes approx 30 sandwiched cookies

Ingredients:

350 g dairy-free spread (Olivite or Olivani)
1/2 c icing sugar
few drops of vanilla essence
3 c plain white baking flour
1/2 c Orgran Custard Powder

Filling:

100 g dairy-free spread (Olivite or Olivani)

1 c icing sugar

4 tbsp Orgran Custard Powder

(combine filling ingredients into mixer and beat until fluffy and smooth)

Method:

1. Preheat oven to 180°C. 
2. Cream dairy-free spread, vanilla essence and icing sugar until light and fluffy. 
3. Sift flour and custard powder together into the creamed mixture. 
4. Combine until smooth (do not overmix).
5. Roll teaspoonfuls of the mixture onto a lined baking tray and press with a wet fork.
6. Bake for approx 15 mins (until just starting to turn golden).  
7. Cool on wire rack, and then sandwich together with filling.

Recipe by Alina @ LittleByLittle