Y is for yoyos! Those classic filled shortbread cookies with a chocolate twist, aka melting moments. It is easy to make them vegan, as I have done.

Makes 40
250g non-dairy spread, or butter
100g coconut sugar or cane sugar
1 tsp vanilla extract
200g flour (I used a gluten-free mix)
1/2 tsp guar or xanthan gum (if you're using g-f flour)
65g cornflour
40g cocoa powder

Buttercream filling:
50g non-dairy spread or butter
85g icing sugar
few drops of lemon juice

Ganache filling:
1/2 c coconut cream
50g dark chocolate, broken into small pieces

Preheat oven to 180C. Line 2 baking trays with baking paper.
Cream spread, sugar and vanilla in a bowl until fluffy and smooth. In another bowl sift the flour, cornflour and cocoa powder and mix. Slowly add the flour mix to the creamed mix and beat until all combined.
Halve the dough and roll each into a fat sausage. Cut each sausage into 20 pieces. Roll each piece into a walnut-sized ball and space out 20 onto your baking tray. Press each ball down with a fork.
Bake for 10-12 minutes. With chocolate biscuits you can't see if they are browning on the edges but you can smell once they're done. Remove from the oven and they will crisp up as you leave them to cool on the tray. Then transfer to a wire rack.
Get the second tray of biscuits ready while the first one is baking.
For the buttercream icing mix all the ingredients until smooth and spreadable. For the ganache, heat coconut cream in a small saucepan until almost boiling. Take off heat and stir in chocolate. Mix until smooth and put in the fridge until it thickens up and is spreadable (about an hour).
Sandwich the biscuits together with your chosen icing.