Name: Passionfruit cream biscuits
Cook time: 60 min
Total time: 60 min
Ingredients: 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

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.

Makes 25 Item

Cook

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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