I love summer fruits but there is something about passionfruit which gets my heart thumping - the look, the smell, the taste! Ah, it really is an underrated fruit in my opinion. So, I wanted to make a bake with these lovely gems and what better than a buttery biscuit with a passionfruit buttercream.
For this recipe you will need 2 lined baking trays. Pre-heat your oven to 160ºC Fan.
Ingredients:
For the biscuits
125g Plain Flour
125g Corn Flour
1/2 Tsp Baking Powder
75g Icing Sugar (sifted)
200g Unsalted Butter (softened)
For the buttercream
95g Unsalted Butter (softened)
215g Icing Sugar (sifted)
3 Fresh Passionfruit (pulp only)
How I make my Passionfruit Melting Moments:
Place all of the ingredients for the biscuits into a bowl and mix together with a hand mixer until just combined. Wrap your dough in cling film and place it in the fridge for 20-30 minutes so it can firm up. This is a very buttery biscuit so it's really important to chill the dough before using.
In the meantime, make the buttercream so that the flavours have time to develop. Place the butter and icing sugar into a bowl and, using your hand mixer, mix together until you get a creamy mixture. Add in your passionfruit pulp and mix this in with a spoon. Cover the bowl and place in the fridge while you get on with your biscuits.
Preheat your oven to 160ºC Fan and line two baking trays.
Weigh your dough, then divide it into 16 equal portions. Roll each piece of dough into a ball and place on your baking tray with enough space between each biscuit as they will spread.
Gently press down each biscuit and then use a fork to flatten each disc.
Bake for 9-10 minutes - be careful not to overbake. You are looking for a light golden brown at the edges.
Leave the biscuits to cool completely on the baking tray once they come out of the oven. They will harden up a little as they cool.
Once cool, you can sandwich your biscuits together with your delicious passionfruit buttercream.
Goes really well with a cup of tea!
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