IT'S BEEN A WHILE

It’s been a good bloody while since I’ve blogged on “doily darlings”. In the meantime I moved to Nelson, started working for the daily newspaper, the Nelson Mail and took up the role of emergency services, court and police reporter. 

I have been trying to get a food blog off the ground in that neck of the woods but the current title, “Keyboard Nibbles” is just not really doing it for me. I have otherwise been writing restaurant reviews for the Nelson Mail’s lifestyle magazine, Admire, http://www.admiremagazine.co.nz/ Branding aye? Isn't it vulgar and insufferable? Albeit, having a performance background, I will have to admit I do revel in all things audacious + tap-dancing related. It’s no good. 

It must be made abundantly clear that I am not a cook. In fact, as my cooking ers on the side of burnt, one could say I am the poorest of cooks but I would love to think it is due to the fact that I have a very tumultuous relationship with my stove top and if I had a scanpan or kitchenaid appliances then my life and the quality of my cooking would compare to Julia Child. I would love to think that my baking is a little better and I think there is nothing lovelier than to greet friends with a little baked surprise that you produce from your purse. 

So without further ado, here is my favourite go-to recipe - the Yo Yo.

Ingredients: 

185 grams of butter
⅓ C icing sugar
⅓ C custard powder
1 1/2C plain flour
Dash of vanilla essence (if you revel in vanilla)

Icing:

½ C icing sugar
2 T of butter
2 tsp of custard powder
½ tsp of vanilla
Dash of food colouring (pink, methinks)

Leave the butter out while you go work like a dog. Once you come home and the butter is soft, cream the butter. Mix in the icing sugar and custard powder. Add the plain flour and a dash (I would add about a teaspoon) of vanilla for good measure. 

Roll the mixture into balls and place on a tray. Press the said balls ever so slightly with a fork. Pop into an moderately heated oven (about 180 degrees Celsius) for about 10-15 minutes. Leave out to cool. 

Meanwhile, mix the icing ingredients together and once the biscuits have cooled, sandwich (giant) dollops of icing between two cookies. Delicious!