Recipes+
Ingredients
Method
1.Preheat oven to 160°C/140°C fan forced. Line 2-3 large baking trays with baking paper.
2.Using an electric mixer, beat butter and 3/4 cup sugar, on medium, for 2 minutes or until pale. Stir in pulp of 2 passionfruit. Combine sifted flour and custard powder; add to passionfruit mixture, in 2 batches.
3.Spoon mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 4cm rounds onto prepared trays, about 3cm apart. Bake for 12-15 minutes or until pale golden. Remove from oven. Stand for 5 minutes. Transfer to wire racks to cool completely.
4.Combine chocolate and cream in a small saucepan; stir over low heat until chocolate is melted. Stir in remaining passionfruit pulp. Chill for 20-30 minutes or until thick.
5.Sandwich biscuits with 1 teaspoon passionfruit cream. Dust with extra icing sugar. Serve.
No piping bag? Roll 2 level teaspoons of mixture into balls; press down lightly with a floured fork. If your oven is not fan forced, swap trays between shelves after 8 minutes or cook one tray at a time.
Note
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