Marcus Wareing's Nutmeg and Custard Cream Yo-yos

Spoil yourself and your guests with a helping of sweet nutmeg treats.


1. Preheat the oven to 170C/150C fan/ 325F/gas 3.
2. Cream the butter and icing sugar together until light and fluffy. Sieve the custard powder and flour together, then mix into the creamed butter.
3. Roll the dough into a sausage shape, approximately 4cm in diameter, and wrap it tightly in clingfilm. Refrigerate for 30 minutes until firm, then slice into 24 slices and lay them on a baking tray lined with lightly greased baking paper.
4. Grate the nutmeg over the top of the biscuits, then bake for 15-20 minutes until pale golden. Leave to cool on the baking tray.
5. For the filling, cream all the ingredients together until light and fluffy. When the biscuits are cold, sandwich them together with the filling and leave to set for 30 minutes. Store in an airtight container for up to three days.


Nutmeg 1
Plain Flour 165g
Custard Powder 2tbsp
Icing Sugar Sifted 40g
Unsalted Butter Softened 150g


Unsalted Butter Softened 80g
Icing Sugar Sifted 75g
Custard Powder 2tbsp

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