Vickys Custard Creams / Yo-Yos / Melting Moments

• 175 grams gold foil-wrapped Stork margarine
• 50 grams icing sugar / powdered
• 150 grams gluten-free flour or 175 grams plain flour
• 50 grams custard powder* see note
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 50 grams Stork
• 115 grams icing sugar
• 1/2 tsp vanilla extract

1. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
2. Cream the margarine and sugar together
3. Stir in the flour, custard powder, baking powder and vanilla until you form a dough
4. Roll into balls and place on the baking sheet.
5. You'll get around 24 x 1 inch sized balls
6. Flatten with the back of a fork
7. Bake for 12 -14 minutes then let cool on a wire rack
8. To make the filling, cream the margarine until soft then beat in the sugar and vanilla
9. Spread on one cookie then sandwich another on top, repeating for all
10. *Custard powder is simply cornstarch with a touch of yellow colouring and a little almond or vanilla flavouring.
11. If you can't find custard powder in the shops just use the same quantity of cornstarch and add an extra 1/2 tsp vanilla

gold foil, icing sugar, flour, custard powder, baking powder, vanilla, stork, icing sugar, vanilla

Taken from cookpad.com/us/recipes/333549-vickys-custard-creams-yo-yos-melting-moments (may not work)