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Passionfruit Melting Moments

Bake these melt-in-your-mouth passionfruit biscuits today. This quick recipe delivers a sweet, tangy treat perfect for sharing.
Photo of Passionfruit Melting Moments

Ingredients

  • 3 passionfruits
  • 330 grams butter, softened
  • 1 teaspoons vanilla extract
  • 140 grams icing sugar
  • 1 2/3 cups gluten free plain flour, sifted
  • 1/2 cup cornflour, sifted
  • 1 tablespoons passionfruit juice
  • 3 passionfruits
  • 330 grams butter, softened
  • 1 teaspoons vanilla extract
  • 140 grams icing sugar
  • 1 2/3 cups gluten free plain flour, sifted
  • 1/2 cup cornflour, sifted
  • 1 tablespoons passionfruit juice

Method

  1. Step 1 of 7
    Preheat oven to 160°C (140°C fan forced). Line three baking trays with baking paper.
  2. Step 2 of 7
    Remove pulp from passionfruit, place pulp into a sieve and press down with the back of a spoon. Put a few of the seeds back in if you like. Reserve 1 tablespoon of passionfruit juice for the passionfruit butter cream.
  3. Step 3 of 7
    In a large bowl beat 250 g butter, vanilla and 60 g of sifted icing sugar with an electric mixer until pale. Stir in combined sifted flours in two batches then stir in passionfruit pulp.
  4. Step 4 of 7
    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.
  5. Step 5 of 7
    Bake for 15 minutes or until biscuits are a pale straw colour. Leave the biscuits on the trays for 5 minutes, then transfer to wire racks to cool.
  6. Step 6 of 7
    To make the passionfruit butter cream, beat 80 g butter and 80 g of sifted icing sugar in a small bowl with an electric mixer until pale and fluffy. Beat in the reserved passionfruit juice.
  7. Step 7 of 7
    Sandwich two biscuits together with a teaspoon of the passionfruit butter cream. Repeat with remaining biscuits and dust with a little extra sifted icing sugar, if desired.

Method

  1. Step 1 of 7
    Preheat oven to 160°C (140°C fan forced). Line three baking trays with baking paper.
  2. Step 2 of 7
    Remove pulp from passionfruit, place pulp into a sieve and press down with the back of a spoon. Put a few of the seeds back in if you like. Reserve 1 tablespoon of passionfruit juice for the passionfruit butter cream.
  3. Step 3 of 7
    In a large bowl beat 250 g butter, vanilla and 60 g of sifted icing sugar with an electric mixer until pale. Stir in combined sifted flours in two batches then stir in passionfruit pulp.
  4. Step 4 of 7
    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.
  5. Step 5 of 7
    Bake for 15 minutes or until biscuits are a pale straw colour. Leave the biscuits on the trays for 5 minutes, then transfer to wire racks to cool.
  6. Step 6 of 7
    To make the passionfruit butter cream, beat 80 g butter and 80 g of sifted icing sugar in a small bowl with an electric mixer until pale and fluffy. Beat in the reserved passionfruit juice.
  7. Step 7 of 7
    Sandwich two biscuits together with a teaspoon of the passionfruit butter cream. Repeat with remaining biscuits and dust with a little extra sifted icing sugar, if desired.

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