Melting moments are such a Kiwi baking classic, and the addition of passionfruit to this recipe adds such a deliciously zingy bite to the flavour. If passionfruit are out of season and looking quite expensive, you can use tinned or frozen passionfruit – just keep an eye on how much you use.
Looking to grow your own passionfruit? Here’s the simple steps to start growing passionfruit at home for the sweet taste of summer.
Ingredients
Method
Preheat the oven to moderately slow 160°C (140°C fan-forced). Line three 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.
Bake in moderately slow oven for about 15 minutes or until biscuits are a pale straw colour. 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 teaspoon of the Passionfruit Butter Cream. Dust with a little extra sifted icing sugar, if desired.
Passionfruit is expensive! Can I use frozen or tinned?
Absolutely! Just be mindful of additional sugars or juices when using it. You may need to adjust how much you use if there is more syrup than you’d have from fresh passionfruit.
Can I replace the butter for margarine in this recipe?
You can swap the butter for margarine – but this will impact both the flavour and the texture. Whilst butter can be expensive, to get the best possible melting moment it is the preferred fat to use in this recipe but in a pinch you could swap it out.
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