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Petite passionfruit melting moments
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Prep Time:
45 minutes
Cook Time:
7 minutes
Total Time:
52 minutes
Ingredients:
  • 125g unsalted butter, cubed, at room temperature
  • 45g (1/4 cup) pure icing sugar, sifted
  • 1/2 tsp finely grated orange rind
  • 150g (1 cup) plain flour
  • 20.00 gm cornflour
  • 60g (3 tbsp) unsalted butter, cubed, at room temperature
  • 275g (1 3/4 cups) pure icing sugar, sifted
  • 40.00 ml fresh passionfruit pulp
Instructions:
  • Beat together butter, icing sugar, and orange rind using electric beaters in a medium bowl, ensuring to scrape down the sides occasionally, until well combined.
  • Combine the plain flour and cornflour in a bowl. Add half of the mixture to the butter and stir until well combined. Mix in the rest of the flour until a firm dough forms. Use your hands if needed. Chill the dough in the fridge for 30 minutes by covering it with plastic wrap.
  • Preheat your oven to 200°C and line 2 baking trays with non-stick baking paper.
  • Roll a heaping teaspoon of dough into an 8-10cm long sausage and shape into a tight coil. Repeat with the remaining dough, placing them 2cm apart on the baking trays. Alternatively, roll heaping teaspoons of dough into balls, place on trays, and press with a fork or your hand. Chill in the fridge for 20 minutes.
  • Place the biscuits in a preheated oven and bake for 7-8 minutes until they are dry and lightly browned underneath. Once done, take them out of the oven and allow them to sit on the trays for about 3 minutes before moving them to wire racks to cool completely.
  • To prepare the passionfruit cream, use electric beaters to whip together the butter and half of the icing sugar in a small bowl until light and creamy. Then, incorporate the rest of the icing sugar and passionfruit pulp, beating until the mixture is thick and pale.
  • Spread a generous amount of indulgent passionfruit cream between two buttery biscuits, creating a delightful sandwich. Continue layering with the rest of the components. Store the filled and unfilled biscuits in separate airtight containers to keep them fresh.

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