Pumpkin Chai Yo Yo's
These sweet, crumbly cookies are a staple in many country kitchens. They are hard to pass up, especially so when you add a bit of masala spice and pumpkin to the mix.
makes 15 cookies
what you need
250g butter
100g icing sugar
100g custard powder
350g plain flour
1/2 tsp masala chai powder
for the filling
2 tbsp pumpkin puree
1 tsp vanilla extract
1/12 - 2 cups icing sugar
what to do
Preheat oven to 160C.
In a stand mixer, cream together icing sugar and butter until light and fluffy. Add the custard powder and half of the flour. Combine well and then add the rest of the flour and beat until combined.
Divide the dough into 30 equal-sized portions. Roll each portion into a ball and then flatten with a fork. Arrange on a cookie tray lined with baking paper.
Bake for 10-12 minutes or until just lightly golden.
Leave to cool on the trays for 10 minutes then carefully place on a wire rack to cool completely.
To make the filling, beat the pumpkin puree, vanilla extract and icing sugar until smooth and creamy. You want the filling to be quite stiff, yet still, have enough moisture in the mix for it to slowly spread when the cookies are joined together.
Join two cookies together with a generous teaspoon of filling.
Store in an airtight container at room temperature for up to 1 week, but they probably won’t last that long.