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
Scale
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.
