If you grew up in Australia, chances are you have a soft spot for a yoyo: two buttery, melt-in-the-mouth biscuits sandwiched together with a generous layer of icing. This version gives the classic a native twist. Ground Kunzea leaf runs through the biscuit, and a tangy Davidson Plum and Lemon Myrtle icing holds it all together.

It is an easy bake with a short ingredient list, and one of the simplest ways to introduce native Australian flavours to family and friends. Fair warning: they tend to disappear from the afternoon tea table quickly.

What does Kunzea taste like?

Kunzea is a native shrub that grows wild along the coastal regions of Tasmania. You might know it as the ingredient behind our Zea Relief range, but the dried leaf also has a long history as a bushfood herb.

Dried Kunzea Leaf carries the aromatics of eucalyptus and citrus with a natural, honey-like sweetness. A little goes a long way in baking, which is why one teaspoon is all this recipe needs. Grind it finely before you start and the flavour will carry through every bite, in both sweet and savoury cooking.

Before you bake

• Grind the Kunzea finely. A spice grinder or mortar and pestle works well. Sift out any coarse stalky bits so the biscuit texture stays silky.
• Soften the butter properly. It should dent easily when pressed. Cold butter will not cream to the pale, fluffy stage that gives yoyos their signature melt.
• Pick one icing (or halve both). Each icing recipe below makes enough to fill the full batch. If you want to serve half plum and half lemon, halve both recipes.
• Finding the native spices: look for ground Lemon Myrtle and freeze-dried Davidson Plum powder at bushfood suppliers, greengrocers or the spice aisle of larger supermarkets. Davidson Plum is a deep crimson native fruit with a sherbet-like tartness that cuts beautifully through buttercream. One quick note: essential oils are made for aromatherapy, not for cooking, so always use the ground dried spices in recipes.

Native Kunzea yoyos

Makes: 12 sandwiched yoyos (24 biscuit halves)
Prep: 25 minutes, plus 15 minutes chilling
Bake: 15 to 20 minutes at 150°C

Biscuits

• 250g unsalted butter, softened
• 4 tablespoons (40g) icing sugar
• 4 tablespoons (50g) custard powder
• 1½ cups (225g) plain flour
• 1 teaspoon finely ground Dried Kunzea Leaf

Davidson Plum and Lemon Myrtle icing

• 60g unsalted butter, softened
• 1 cup (135g) icing sugar mixture
• ½ teaspoon ground Lemon Myrtle
• 1½ teaspoons freeze-dried Davidson Plum powder

Lemon Myrtle icing

• 60g unsalted butter, softened
• 1 cup (135g) icing sugar mixture
• 1 tablespoon lemon juice
• ½ teaspoon ground Lemon Myrtle

Method

1. Preheat the oven to 150°C conventional (130°C fan-forced) and line two baking trays with baking paper.
2. Grind the Dried Kunzea Leaf to a fine powder and sift out any coarse pieces.
3. Cream the butter, icing sugar and ground Kunzea with electric beaters until pale and fluffy, about 3 to 4 minutes. Do not rush this step; it is what makes yoyos melt in the mouth.
4. Sift the custard powder and plain flour together in a separate bowl. With the beaters on low, add the flour mixture a couple of tablespoons at a time until just combined.
5. Roll the dough into 24 even balls, about a heaped teaspoon each, and space them 3cm apart on the trays. Prefer a petite party-sized treat? Roll them smaller and shave a few minutes off the bake.
6. Dip a fork in water and gently press each ball to flatten the top slightly.
7. Chill the trays in the fridge for 15 minutes so the biscuits hold their shape in the oven.
8. Bake for 15 to 20 minutes, until the biscuits feel dry and set but are still pale. Yoyos are not meant to brown. Cool on the trays for 5 minutes (they are fragile while warm), then move to a wire rack to cool completely.
9. For the icing, beat the softened butter until pale, then add the icing sugar and your chosen flavourings. Beat until light and fluffy. Davidson Plum powder is delightfully tart, so start with 1 teaspoon, taste, and add the rest if you want more punch.
10. Spread or pipe a teaspoon of icing onto the flat side of half the biscuits, then sandwich with the remaining halves.

Tips and variations

• Swap the spice. Aniseed Myrtle works beautifully in place of Kunzea if you would like a subtle liquorice note. You can also add ¼ teaspoon of ground Lemon Myrtle to the biscuit dough itself for extra citrus lift.
• No Davidson Plum? 8 fresh or thawed frozen Raspberries (about 20g), lightly crushed and drained, make an easy swap. Add a spoonful of extra icing sugar if the mixture loosens too much.
• Try a honey icing. For a third variation, replace the lemon juice in the Lemon Myrtle icing with 2 teaspoons of Kunzea Honey. Its herbaceous sweetness pairs perfectly with the Kunzea in the biscuit.
• Make ahead. Unfilled biscuits freeze well for up to 2 months. Fill them on the day of serving. Filled yoyos keep in an airtight container in a cool spot for up to a week.
• Keep them pale. If your biscuits are colouring before they set, your oven is running hot. Drop the temperature by 10 degrees for the next tray.

Once you have a packet of Dried Kunzea Leaf in the pantry, you will find plenty of excuses to use it. It is just as happy over roast veggies as it is in biscuits. Try our Kunzea Honey roasted carrots next.