Bestselling author, Fiona McIntosh, shares her scrumptious recipe for these simple sweets with us.
Who doesn't adore a melting moment? Even children can make these they're so simple and fast. I have recently discovered frozen passionfruit which has its place and super handy but, in this instance, I did use fresh passionfruit as they're in season and have recently come down from their lofty price. Fresh is always preferable.
- I'd use four passionfruit if they're smallish
- 250g best unsalted butter
- 80g icing suar
- Vanilla extract
- 75g cornflour (a lot of people use custard powder)
- 250g plain flour sifted
- Lemons (or limes)
- Reserved juice
- 80gm unsalted butter
- 100g soft icing mixture
Preheat your oven to 160°C and line a large tray (or several smaller trays).
Sift flours together.
Scoop out the passionfruit and strain using a spoon, keeping both juice and pulp.
Cream the butter, vanilla, and icing sugar - get this to very pale.
Add your vanilla.
Mix in the flours.
Add the passionfruit pulp.
Flour your hands and roll up two teaspoons into a ball and repeat until all the mix is used. You may need a couple of trays and you will bake them separately.
Press a fork into flour and then press down onto the biscuit to flatten and leave a neat indentation.
Bake gently to avoid browning. You want a pale straw colour and depending on your oven that's about 15 mins according to the AWW. Cool on rack.
Sandwich the biscuits when cold with passionfruit butter made by creaming butter, icing sugar and adding your passionfruit juice.
These are best served with Fiona's newest historical fiction novel, The Orphans.
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