Tuesday, 4 October 2011

Passionfruit Melting Moments

Hello all! Finally another post - I haven't been able to bake much, what with my busy holiday schedule and all. But it's all better now, don't cry! I'm right here.

Back to business next week! Hopefully more of a routine will allow me to allocate some specific "baking time" to my week. Mmm structure! But for now, I'm quite enjoying the holidays, thank you very much.

These biscuits are very "spring-y". Good thing it's spring! I imagine these biscuits sitting on a cake plate on someone's garden table in the 'days of old' where I'm sure everyone baked for hours instead of sitting on facebook. How civilised! Anyway, they're yummy and use passionfruit, which is one of the fruits of the warm season and a symbol of sunshine in my books.

Make sure you count the number of 'halves' you make. Unfortunately I made 25 halves, which meant one biscuit was lonely and all on its own and I felt sad. Just a reminder so this tragedy does not happen to you or any future lonely biscuit halves!

Passionfruit Melting Moments

Makes 12-15 (depending on size)


For the biscuits -
250g unsalted butter, softened
60g (1/2 cup) icing sugar
225g (1 3/4 cups) plain flour
80g (2/3 cup) cornflour (cornstarch)

For the passionfruit filling -
60g unsalted butter, softened
125g (1 cup) icing sugar, sifted
Passionfuit pulp (the contents of 2 passionfruits)


Preheat your oven to 170 degrees celsius. Line 2 baking trays with baking paper.

Using electric beaters, mix the soft butter and sugar until the mixture is well combined, fluffy and smooth. Sift the flour and cornflour together, add to butter mixture and beat again until combined.

Heavily flour your hands (and I mean heavily!) and roll tablespoons of the mixture into balls, placing them well-spaced on the baking trays. (Note: you may have to flour your hands again in between rolling - the mixture will be sticky!) Flatten the doughy mounds slightly using a fork that has been dipped in flour.

Bake for 15 mins, or until the biscuits are light golden. Allow to cool on the trays for 5 min, then transfer to a wire rack.

Passionfruit filling:
Again using the electric beaters, cream the butter until smooth. Add the sifted icing sugar little by little, and continue to beat until pale and fluffy. Add the passionfruit pulp and cream further. 

Using a spoon or a butter knife, spread an appropriate amount of filling on half the biscuits, then pop the tops onto each. Consume with enjoyment.

1 comment:

  1. What a delicious recipe! And I was lucky enough to eat the spare half a biscuit topped with passionfruit cream - yummmmmy!!