Loved comforting, buttery and powdery melting moments? This time, try it with the fragrant and exotic inclusion of passionfruit, plus a self-made bright passionfruit butter cream that will give the delicate treat an extra pop of flavour.
- 3 passionfruit
- 250 g butter, softened
- 1 tsp vanilla extract
- ½ cup (80 g) soft icing sugar
- 1⅔ cup (250 g) plain flour
- ½ cup (75 g) cornflour
PASSIONFRUIT BUTTER CREAM
- 80 g butter, softened
- ⅔ cup (100g) soft icing sugar
Preheat the oven to 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 tbsp of 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 tsps of mixture into balls and place on oven tray about 3 cm apart. Dip a fork into a little extra flour, press biscuits lightly.
Bake in moderately slow oven for about 15 mins or until biscuits are a pale straw colour. Stand the biscuits on the trays for 5 mins, then transfer to wire racks to cool.
To make the 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.