Saturday morning I woke early to a miserable Wellington day, howling winds and rain and decided to bake. I have been dying to make melting moments with passion fruit icing for quite sometime and thought I would surprise my daughter and hubby with them when they got up.
I adapted Chelsea Winter’s recipe but only slightly because I had no vanilla paste or extract only the budget vanilla essence.
I followed the recipe below and they came out lovely.
260g butter, at room temperature
1/2 cup icing sugar
1 tsp vanilla paste or extract
1 1/2 cups plain flour
1 tsp baking powder
2/3 cup cornflour
Zest of 1 lemon
Icing sugar, for dusting
Extra cornflour, for dusting the fork
2 cups icing sugar
Pulp and seeds from 5-6 passionfruit
Preheat the oven to 160c (140c fan bake if that’s all you have), and line a large baking tray with baking paper.
Beat/cream the butter and icing sugar until well combined. Beat in the vanilla.
Sift the flour, baking powder and cornflour into another bowl and whisk to mix well, then add to the creamed mixture with the lemon zest and mix to form a crumbly dough.
Roll into walnut-sized balls and place 5cm apart on the prepared tray. Press each one down lightly with a fork dipped in the extra cornflour.
Bake in the oven for 10-12 minutes – they shouldn’t colour really, only very slightly if at all. Let cool completely on the tray.
Beat the icing sugar and butter together, beat in the passionfruit. If it’s too runny, add more icing sugar. If it’s too thick, add more passionfruit pulp. Spoon the icing on a biscuit half and press another half on top. Dust with icing sugar and keep in an airtight container in a cool place (even the fridge)