Inspired by a close friend who loves passionfruit, I put my own twist on a classic biscuit recipe.
The biscuits are like shortbread in consistency, and literally melt in your mouth. The passionfruit icing gives them a slightly tart twist.
250 grams Butter, softened
80 grams Icing Sugar
80 grams Custard Powder
1 teaspoon Vanilla Essence
250 grams Plain Flour
2 ripe Passionfruit
1 teaspoon Butter, softened or Margarine
1 teaspoon Boiling Water
2 tablespoons Custard Powder
Icing Sugar (About 150gm, or 1 cup)
1 ripe Passionfruit
Preheat oven to 160 degrees celsius (140 degrees celsius fan-forced). Line 2 oven trays with baking paper.
Remove pulp from the passionfruit.
Using an electric mixer, beat softened butter with icing sugar and vanilla essence. Add custard powder and mix in. Add flour, and mix with a wooden spoon or spatula until mixture comes together. Lastly mix in passionfruit pulp.
Roll into small balls (about 2 teaspoons of mixture) and place 3cm apart on the lined trays. Dip a clean fork in flour and press down on top to flatten slightly.
Bake for 15-20 minutes until slightly brown underneath and cooked through.
Cool on trays for 5 minutes, and then transfer to cooling rack.
Make the icing when the biscuits have cooled.
Remove pulp from the passionfruit. Put custard powder and about 1/4 of a cup of icing sugar into a small bowl. Add softened (not melted!) butter/margarine and boiling water, and mix until combined.
Add passionfruit pulp and mix until combined.
Continue adding icing sugar to the mixture until icing is the correct consistency – it should be thick and spreadable – if it is too runny it will run out of the biscuits when you sandwich them together. If it is too dry the biscuits won’t stick together properly!
Pair up biscuits with another biscuit of the same size (they should all be around the same size, but due to human error obviously some will be slightly bigger/smaller) before you start. Otherwise you’ll end up with one huge one and one tiny one leftover at the end!
Using a knife, put about a teaspoon of the icing on the bottom of one biscuit, and sandwich together with a second biscuit.
Store in an air-tight container for up to 4 days (if they last that long without being eaten!) Enjoy!
Notes: If you’d prefer to make these without the passionfruit seeds, you can press your passionfruit pulp through a fine sieve to remove the seeds before adding it to the recipe. If you want a more intense passionfruit flavour, add extra passionfruit pulp to the icing. The flavour in the biscuit isn’t that strong, the icing is where most of the passionfruit flavour comes from!