The passionfruit vine on our fence is going crazy at the moment (it isn’t even planted in our backyard, thank you neighbours!), so I’ve been incorporating the flavour into lots of my baking.
The tangy passionfruit flavour goes really nicely with the crumbly, buttery biscuits. Perfect with a cup of tea or as a late night treat.
I made the biscuits purple to evoke the contrast of the passionfruit shell with the yellow pulp. I probably didn’t achieve the perfect colour but I still think they look pretty. So, food colouring is totally optional here.
You will need:
- 250g unsalted butter, softened
- 1 tsp vanilla extract
- red and blue food colouring, if desired
- pinch of sea salt flakes
- 1/2 cup icing sugar, sifted
- 1 1/2 cups plain flour, sifted
- 1/2 cornflour, sifted
Passionfruit butter cream
- 90g unsalted butter
- 3/4 cup icing sugar, sifted
- 1 tbsp passionfruit juice, seeds removed
1. Preheat oven to 160ºC and line two oven trays with baking paper.
2. Beat butter, vanilla, salt and icing sugar with an electric mixer until light and fluffy. Add food colouring if desired, and stir to achieve a light purple mixture.
3. Add flours in two batches, stirring between additons.
4. Using lightly floured hands, roll generous teaspoons of mixture into balls and place on prepared trays, leaving 2cm spaces between each of the biscuits. Flatten slightly with a lightly floured fork.
5. Bake for about 15-20 minutes and stand on trays to cool.
6. Meanwhile, make the butter cream. Beat butter and icing sugar (does anyone else hate sifting opened icing sugar as much as I do!?) until light and fluffy. Stir in passionfruit juice until combined.
7. Sandwich biscuits with about a teaspoon of the butter cream. Mmm mm!
Makes about 20 filled biscuits.