Passionfruit Melting Moments

These Australian pillowy soft cookies are the perfect balance of sweet and tart. The floral taste of Passionfruit is really what makes these a knockout but can mostly be found with buttercream and strawberry jam in the center. You can find these in just about every cafe in Australia and if the beaches weren’t enough of a draw card, the baked goods alone should be! These are a treat perfect with your afternoon cup of tea or coffee.  

Ingredients
3 passionfruit
250 gram butter, softened
1 teaspoon vanilla extract
1/2 cup (80g) soft icing sugar
1 2/3 cup (250g) plain flour
1/2 cup (75g) cornflour

Passionfruit butter cream
80 gram butter, softened
2/3 cup (100g) soft icing sugar

Preheat the oven to 320°C (300°C convection). Line baking trays with baking paper.

• Remove pulp from passionfruit, place pulp into a fine sieve and press down with the back of a spoon. You will need 1 tablespoon of passionfruit juice for the Passionfruit Butter Cream.
  

• Beat the butter, vanilla and sifted icing sugar with an electric mixer until pale. Stir in combined sifted flours in two batches then stir in passionfruit pulp.
  

• With lightly floured hands, roll two level teaspoons of mixture into balls and place on oven tray about 3cm apart. Dip a fork into a little extra flour, press biscuits lightly. Place dough balls in fridge for 30 minutes. 
  

• Bake in moderately slow oven for about 15 minutes or until biscuits are a pale straw color. Stand the biscuits on the trays for 5 minutes, then transfer to wire racks to cool.
  

• To make the passionfruit butter cream, beat the butter and sifted icing sugar mixture in a small bowl with an electric mixer until pale and fluffy. Beat in the reserved passionfruit juice.
  

• Sandwich biscuits with a 1 tablespoon of the Passionfruit Butter Cream. Dust with a little extra sifted icing sugar, if desired.