If you are on the hunt for a cozy, delightful treat that will charm everyone around your tea table or make a heartfelt homemade gift, look no further than the Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe. These sandwich cookies are a beautiful marriage of nutty hazelnut flavors, hearty oats, and a luscious vanilla cream filling that practically melts in your mouth. Each bite offers a satisfying crunch paired with a soft, buttery sweetness that feels like a warm hug in biscuit form. Whether you are treating yourself or sharing with loved ones, this recipe is sure to become a treasured favorite in your baking repertoire.
Ingredients You’ll Need
Preparing these charming oat and hazelnut biscuits is wonderfully straightforward because every ingredient plays a vital role in achieving the ideal texture, flavor, and appearance. You’ll find that each component is easy to find and brings out the best in these delightful sandwich cookies.
- 150g unsalted butter, softened: Adds richness and a tender crumb to the cookies.
- ½ cup icing (powdered) sugar: Sweetens and lightens the dough for that perfect melt-in-the-mouth texture.
- 1 tsp vanilla extract: Infuses a warm, fragrant note that enhances both dough and filling.
- ½ cup hazelnut meal (ground hazelnuts): Provides a deep nutty flavor and a lovely crumbly texture.
- 1 cup all-purpose flour: The foundation for sturdy yet tender cookies.
- â…“ cup rolled oats: Adds rustic texture and a wholesome rustic character to the biscuits.
- 75g unsalted butter, softened (for filling): Makes the filling creamy and luscious.
- ½ cup icing (powdered) sugar (for filling): Balances the filling’s richness with just the right level of sweetness.
- 2 tsp milk: Helps create a smooth, spreadable filling.
- ¼ tsp vanilla extract: Delivers a subtle fragrance to the filling for harmony with the cookie flavors.
How to Make Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe
Step 1: Preheat and Prepare
Start by warming your oven to 320°F (160°C). Line a baking tray with parchment paper – this simple step is key to ensuring your biscuit bottoms don’t stick and come out with that flawless, golden finish you are aiming for.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and icing sugar together until the mixture is airy and light. This creaming process is so important because it traps air that will help the cookies stay tender and not too dense. Then stir in vanilla extract to naturally elevate the flavor.
Step 3: Combine Dry Ingredients and Form Dough
Next, add your hazelnut meal, all-purpose flour, and rolled oats into the creamed mixture. Fold gently until everything just comes together into a soft, workable dough. The oats add a lovely rustic flair, while the hazelnut meal ensures each cookie is nutty and full of depth.
Step 4: Shape and Flatten the Cookies
Roll your dough into small, 2 teaspoon-sized balls and space them evenly on your lined tray. Then, dip a fork lightly in flour and press down on each ball to flatten it and create those charming, distinctive ridges. These imprints are not just pretty but help the cookies bake evenly.
Step 5: Bake Until Golden
Place your tray in the oven and bake for approximately 15 to 18 minutes. You want your cookies to be golden but not too brown, carrying a warm hue that signals they are perfectly baked. Allow them to cool fully on a wire rack before moving on to filling, ensuring your filling won’t melt.
Step 6: Prepare and Add the Filling
While the cookies cool, whip together the filling by beating softened butter, icing sugar, milk, and vanilla extract until smooth and creamy. Spread a generous amount on one biscuit, then gently sandwich with its partner. The filling should be smooth enough to spread easily but firm enough to hold the cookies together without slipping.
How to Serve Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe
Garnishes
For an extra touch of elegance, sprinkle finely chopped hazelnuts or a dusting of icing sugar on top of your sandwich cookies. This adds a little visual interest and boosts the nutty aroma that is signature to these Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe.
Side Dishes
These biscuits pair wonderfully with a wide range of teas — from robust black teas to delicate white teas. You could also serve them alongside a dollop of fresh cream or homemade jam to complement and contrast the creamy filling within.
Creative Ways to Present
Wrap your Oat Hazelnut YoYos in decorative parchment paper and tie with a colorful ribbon for charming homemade gifts. Alternatively, stack them in a beautiful tin or on a tiered serving tray to make an enticing display at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep your leftover oat hazelnut sandwiches in an airtight container at room temperature for up to 5 days to maintain their freshness and texture. This also allows the flavors to mellow and meld beautifully over time.
Freezing
If you want to enjoy these cookies later, freeze them unfilled in a single layer wrapped tightly. Once ready to indulge, thaw completely and then add the filling for a fresh-tasting treat anytime you crave them.
Reheating
Oat Hazelnut YoYos are best enjoyed at room temperature or slightly chilled. If you prefer them warm, gently rewarm the filled cookies in a low oven for just a few minutes, but be cautious not to melt the filling completely.
FAQs
Can I substitute hazelnut meal with another nut?
Absolutely! Almond meal is a fantastic alternative that provides a slightly different but equally delicious nutty flavor. Just note the taste and texture will vary slightly.
What if I don’t have rolled oats? Can I use instant oats?
Rolled oats are preferred because they maintain a nice texture, whereas instant oats might make the dough denser. If you only have instant oats, pulse them slightly in a blender for a coarser texture.
Can I make these cookies gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free flour blend, you can create a safe and delightful version for gluten-sensitive friends and family.
How long will the filling keep once added?
Once filled, the biscuits are best consumed within 2-3 days if stored at room temperature or up to a week in the refrigerator to ensure freshness and maintain the smooth texture of the cream.
Can I experiment with different flavors in the filling?
Definitely! Adding a little cocoa powder for chocolate lovers or a hint of cinnamon or coffee powder can transform these sandwich cookies into a whole new experience.
Final Thoughts
Baking the Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe is a joy in itself, but sharing these little treasures with loved ones brings even more happiness to the table. This recipe strikes the perfect balance between rustic charm and sophisticated flavor, making it a go-to for cozy afternoons or thoughtful gifts. I encourage you to try them, enjoy the process, and most of all, savor every delightful bite.
Print
Oat Hazelnut YoYos: A Perfect Biscuit for Tea-Time or Gifting Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 16 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
Oat Hazelnut YoYos are delightful sandwich cookies perfect for tea-time or gifting. These buttery treats combine the nutty flavor of hazelnut meal with the wholesome texture of oats, sandwiched together with a smooth, sweet vanilla buttercream filling. Crispy, golden, and irresistibly tasty, they make an elegant addition to any snack table or gift box.
Ingredients
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
- â…“ cup rolled oats
For the Filling:
- 75g (â…” stick) unsalted butter, softened
- ½ cup icing (powdered) sugar
- 2 tsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 320°F (160°C). Line a baking tray with parchment paper to prevent the cookies from sticking during baking, ensuring easy removal afterwards.
- Make the Cookie Dough: Cream the softened unsalted butter and icing sugar together in a large mixing bowl until the mixture is light and fluffy. Add the vanilla extract, then stir in the hazelnut meal, all-purpose flour, and rolled oats. Mix everything until a soft dough forms, ready for shaping.
- Shape the Cookies: Roll the dough into small balls about the size of 2 teaspoons each. Place them spaced out on the prepared baking tray. Using a floured fork, gently flatten each ball and imprint a design on the surface to create the classic cookie look.
- Bake the Cookies: Bake in the preheated oven for 15 to 18 minutes or until the cookies turn golden brown around the edges. Remove from oven and allow them to cool completely on a wire rack before assembling.
- Prepare the Filling: In a separate bowl, beat the softened butter with the icing sugar, milk, and vanilla extract until smooth and creamy. This filling will be used to sandwich the cookies together.
- Assemble the Sandwich Cookies: Once the cookies have fully cooled, spread an even layer of the vanilla buttercream filling on the flat side of one cookie and sandwich it with another cookie. Press gently to secure, creating a delicious oat hazelnut YoYo sandwich.
Notes
- Ensure the butter is sufficiently softened for easier creaming with sugar and achieving a smooth dough and filling.
- You can substitute hazelnut meal with finely ground almonds if hazelnuts are unavailable.
- Keep an eye on the cookies while baking to prevent over-browning, as oven temperatures may vary.
- For a crunchier texture, lightly toast the rolled oats before mixing them in the dough.
- The cookies should be fully cooled before adding the filling to prevent melting and sliding.
- Store the finished YoYos airtight at room temperature for up to 5 days or freeze for longer storage.
