Passionfruit melting moments
Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Cakes/baking
Makes about 25 biscuits. Biscuits can be made a week ahead. Join with butter cream close to serving.
INGREDIENTS
3 passionfruit
250g butter, softened
1 teaspoon vanilla extract
½ cup (80g) soft icing sugar
1 2/3 cups (250g) plain flour
½ cup (75g) cornflour
PASSIONFRUIT BUTTER CREAM
80g butter, softened
2/3 cup (110g) soft icing sugar
METHOD
Preheat the oven to moderately slow (160°C/140°C fan-forced). Line three baking trays with baking paper.
Remove pulp from passionfruit; place pulp into a fine sieve and press down with the back of a spoon. You will need 1 tablespoon passionfruit juice for the Passionfruit Butter Cream.
Beat the butter, vanilla and sifted icing sugar with an electric mixer until pale. Stir in combined sifted flours in two batches then stir in passionfruit pulp.
With lightly floured hands, roll two level teaspoons of mixture into balls and place on oven tray about 3cm apart. Dip a fork into a little extra flour, press biscuits lightly.
Bake in moderately slow oven for about 15 minutes or until biscuits are a pale straw colour. Stand the biscuits on the trays for 5 minutes, then transfer to wire racks to cool.
PASSIONFRUIT BUTTER CREAM: Beat the butter and sifted icing sugar mixture in a small bowl with an electric mixer until pale and fluffy. Beat in the reserved passionfruit juice.
Sandwich biscuits with a teaspoon of the Passionfruit Butter Cream. Dust with a little extra sifted icing sugar, if desired.
Suitable to freeze.
Not suitable to microwave.
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