Passionfruit Melting Moments
Everything old is new again. These classic Aussie shortbread melt-in-the mouth biscuits never go out of fashion.
Inroduction
About this Recipe
By: Sheridan Rogers
These are very fragile so handle them carefully, especially when spreading with the passionfruit filling. Make sure to use icing sugar mixture (icing sugar mixed with cornflour or tapioca) for the filling as the pure icing sugar will set hard.
Ingredients
Makes 24 biscuits
- softened unsalted butter, 250g
- pure icing sugar, 1/3 cup
- finely grated lemon zest, 1 teaspoon
- plain flour, 1 1/2 cups
- cornflour, 3/4 cup
Passionfruit Filling: - softened unsalted butter, 50g
- icing sugar mixture, 200g, sifted
- passionfruit pulp, 2 – 3 tablespoons
Preheat oven to 170degC.
Cream together the butter, icing sugar and lemon zest until smooth. Sift together the flour and cornflour to make a soft dough.
Scoop out a tablespoon of the mixture and roll it into a ball with lightly floured hands. Aim for 24 balls: each ball should weigh about 25g. Place them on a baking tray lined with baking paper and flatten lightly with a fork dipped in flour.
Alternatively you can use a piping bag with plain or rosette tube and pipe circles approximately 3cm apart onto the tray.
Bake for 12 – 15 minutes or until firm. They should not colour too much. Allow to cool on the tray then transfer to a cooling rack.
To make the passionfruit filling: cream together the butter and icing sugar mixture until very light. Stir through the passionfruit pulp (with its seeds). Sandwich the biscuits together with the passionfruit cream using a spooon or knife. Dust with icing sugar.
Tip: you can refrigerate them for an hour to set the filling, but be sure to remove them and serve at room temperature for best “melt-in-the-mouth” results.