Description

Oat Hazelnut YoYos are delicate, buttery biscuits infused with the nutty flavor of hazelnut meal and rolled oats, perfect for enjoying with tea or gifting to loved ones. These cookies feature a smooth, sweet buttercream filling, making each bite satisfyingly rich yet light. Easy to bake with simple ingredients, these yo-yos offer a delightful combination of texture and flavor in a charming sandwich cookie form.

Ingredients

Scale

For the Cookies:

150g (1 ¼ sticks) unsalted butter, softened
½ cup icing (powdered) sugar
1 tsp vanilla extract
½ cup hazelnut meal (ground hazelnuts)
1 cup all-purpose flour
⅓ cup rolled oats

For the Filling:

75g (⅔ stick) unsalted butter, softened
½ cup icing (powdered) sugar
2 tsp milk
¼ tsp vanilla extract

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Instructions

Preheat and Prepare the Baking Tray: Preheat your oven to 320°F (160°C). Line a baking tray with parchment paper to prevent the cookies from sticking during baking.
Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and icing sugar until the mixture is light and fluffy. Add in the vanilla extract, then gradually stir in the hazelnut meal, all-purpose flour, and rolled oats until a soft dough forms.
Shape and Flatten the Cookies: Roll the dough into balls approximately the size of 2 teaspoons each. Place these evenly spaced on the prepared baking tray. Using a floured fork, gently flatten each dough ball and create an imprint on the surface.
Bake the Cookies: Bake the tray in the preheated oven for 15 to 18 minutes or until the cookies turn a light golden color. Remove from the oven and allow the cookies to cool completely before proceeding.
Prepare the Filling: In a separate bowl, beat together the softened butter, icing sugar, milk, and vanilla extract until the mixture is smooth and creamy.
Assemble the YoYos: Once the cookies are fully cooled, spread a generous amount of the filling on the flat side of one cookie and sandwich it with another. Press gently to secure the filling in place, creating the classic yo-yo sandwich cookie.

Notes

Make sure the butter is softened to room temperature for easier creaming and a smoother dough.
You can substitute hazelnut meal with finely ground almonds if desired, but it will slightly change the flavor.
Chill the dough briefly if it feels too sticky to handle for easier shaping.
Store assembled YoYos in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
For a decorative touch, dust the finished YoYos lightly with powdered sugar before serving or gifting.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Baking
Method: Baking
Cuisine: British