Passionfruit cream biscuits

Store bought biscuits these days are pretty good in terms of quality, but nothing says 'I love you' like a homemade biscuit. These passionfruit cream versions just melt in the mouth.

  • 1 hr cooking
  • Makes 25 Item
  • Print


Passionfruit cream biscuits
  • 125 gram (4 ounces) butter, room temperature
  • 2 teaspoon finely grated lemon rind
  • 1/3 cup (75g) caster (superfine) sugar
  • 2 tablespoon golden syrup or treacle
  • 1 cup (150g) self-raising flour
  • 2/3 cup (100g) plain (all-purpose) flour
  • 1/4 cup (60ml) passionfruit pulp
  • 2 tablespoon passionfruit pulp
  • 90 gram (3 ounces) butter
  • 1 cup (160g) icing (confectioners') sugar


Passionfruit cream biscuits
  • 1
    Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add golden syrup, beat until combined. Stir in sifted dry ingredients and passionfruit pulp.
  • 2
    Turn dough onto floured surface, knead gently until smooth. Divide dough in half; roll each portion between sheets of baking paper to 5mm (¼-inch) thickness. Refrigerate 30 minutes.
  • 3
    Preheat oven to 180°C/350°F. Line oven trays with baking paper.
  • 4
    Cut 25 x 4cm (1½-inch) fluted rounds from each portion of dough; place rounds about 2.5cm (1 inch) apart on trays.
  • 5
    Bake biscuits about 10 minutes. Cool on trays.
  • 6
    Meanwhile, for passionfruit cream, strain passionfruit pulp through fine sieve into small jug, discard seeds. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in passionfruit juice.
  • 7
    Spoon passionfruit cream into piping bag fitted with 5mm (¼-inch) fluted tube. Pipe cream onto half the biscuits; top with remaining biscuits. Serve dusted with a little extra sifted icing sugar.


You need about six passionfruit for this recipe.

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