Pink Yoyos

Ingredients

• 60g unsalted butter, at room temperature
• 1/3 cup caster sugar
• 1 egg, lightly beaten
• 1 cup self-raising flour
• 12 pink smarties

Butter Cream:

• 60g unsalted butter, at room temperature
• 1 cup icing-sugar mixture, sifted
• 2 tsp. milk
• Pink food colouring

Directions

Beat butter and sugar in a small bowl with an electric mixer until light and creamy. Add egg and beat to combine. Stir in flour and mix to create a soft dough. Cover with cling wrap and refrigerate for 30 minutes, or until firm.

Roll 2 level teaspoons of mixture into balls. Place about 3 cm apart on an oven tray, lined with baking paper. Press a smartie into the top of each ball and flatten slightly.

Cook in a moderately hot oven (190 degrees C) for about 8 to 10 minutes or until just golden. Leave on tray to cool.

To make butter cream, beat butter in a small bowl with an electric mixer until light and creamy. Gradually beat in icing sugar until combined. Beat in milk and a few drops of food colouring to tint butter cream pink. Mix well.

Spoon butter cream into a piping bag fitted with a 1cm star shaped nozzle. Pipe butter cream on half of the biscuits and sandwich together with remaining biscuits.

Source: Total Girl or Girl Power

By Sarah from WA