- July 2018
- Makes 15
- Hands-on time 20 min, oven time 20 min, plus cooling.
Chef Peter Gordon grew up in New Zealand, where he was inspired by mum Timmy and her fantastic baking. Here, the king of fusion cooking pays tribute to Timmy’s own clever hybrid – a combination of melting moments and yo-yos.
- 14.4g (9.1g saturated)
- 26.8g (13g sugars)
Don’t overwork the dough in step 3 or the biscuits may be tough once baked. Don’t take the biscuits off the tray too soon as they’ll fall apart. There’s no need to sieve the ingredients.
Store in an airtight container in a cool dark place for up to 5 days.
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