Strawberry Yo-Yos

These classic tuckshop cookies are such a blast from the past! Filled with delicious sweet strawberry cream, they’re such a treat.

25 min
20 min


  1. 80g softened butter
  2. 1/3 cup (75g) caster sugar
  3. 2 tbsp (40ml) milk
  4. 1 teaspoon Queen Organic Vanilla Bean Paste
  5. 1 ½ cups (225g) self raising flour, sifted
  6. 1/3 cup (40g) custard powder, sifted
  7. 1 packet Queen Royal Icing
  8. 1 tsp Queen Strawb'ry & Cream Flavour for Icing
  9. 1-2 drops Queen Rose Pink Colouring


  1. Step 1

    Preheat oven to 180C (fan forced). Line two baking trays with non stick baking paper.

  2. Step 2

    Place the butter and sugar in a large bowl and beat with electric beaters until light and fluffy. Beat in the milk and Queen Vanilla Essence.

  3. Step 3

    Add the sifted flour and custard powder and mix with a large metal spoon to form a soft dough.

  4. Step 4

    Roll teaspoonfuls of dough into balls and place on the baking trays, pressing slightly to flatten. Allow room for spreading. Refrigerate for 30 minutes.

  5. Step 5

    Bake the cookies for 15-20 minutes, then cool completely on a wire rack.

  6. Step 6

    Meanwhile place the Queen Royal Icing in a bowl and gradually stir in enough cold water to form a firm paste. Add the Queen Strawberry Essence and 1-2 drops Queen Pink Colouring. Stir until the colouring is evenly mixed through the icing. If too much water is added to Royal Icing mixture and it is runnier than a firm paste, just stir in a little sifted icing sugar.

  7. Step 7

    When the cookies are cooled, take pairs and sandwich together with the pink icing mixture.