Coco’s Closet

Passion Fruit Melting Moments

Melting Moments

What you need:
250g butter
1/2 cup (80g) icing sugar mixture
1 1/2 cups (225g) plain flour
1/2 cup (75g) cornflour
Passion Fruit Butter cream
80g butter
2/3 cup (110g) icing sugar mixture
1-2 Tbs passion fruit pulp, fresh or tinned
What You Do
Preheat the oven to moderately slow (l60°C). Line three baking trays with baking paper.
Beat the butter and icing sugar mixture with an electric mixer until pale. Stir in the combined sifted flours in two batches.
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 and press down lightly onto each biscuit to flatten slightly.
Bake in moderately slow oven for about 13 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.
For the butter cream, beat the butter, sifted icing sugar mixture and passion fruit in a small bowl with an electric mixer until pale and fluffy.

To serve, sandwich two biscuits with a teaspoon of the butter cream. Dust with a little extra sifted icing sugar, if desired.

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