Petite Passionfruit Melting Moments
Makes: about 30
The filling for these biscuits can be made up to 2 days ahead and kept, covered with plastic wrap, in the fridge. Remove it from the fridge about 30 minutes before using. The biscuits can be filled up to 1 day ahead (they will start to soften after this time). Unfilled biscuits can be kept in an airtight jar or container for up to 2 weeks.
125g unsalted butter, cubed, at room temperature
45g (1/4 cup) pure icing sugar, sifted
1/2 tsp finely grated orange rind
150g (1 cup) plain flour
2 tbsp cornflour
60 g (3 tbsp) unsalted butter, cubed, at room temperature
275g (1 3/4 cups) pure icing sugar, sifted
2 tbsp fresh passionfruit pulp
Use electric beaters to beat the butter, icing sugar and orange rind in a medium bowl, scraping down the sides of the bowl when necessary, until just combined. Sift together the plain flour and cornflour into a bowl. Add 1/2 the sifted flour to the butter mixture and use a wooden spoon to mix until well combined. Add the remaining flour and mix to a firm dough. Use your hands to combine once the mixture becomes too stiff to mix with the spoon. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Preheat oven to 200C. Line 2 baking trays with non-stick baking paper.
Roll a level teaspoonful of dough into an 8-10cm long sausage and then shape into a tight coil. Repeat with remaining dough and place about 2cm apart on the baking trays. (Alternatively, roll level teaspoonsful of dough into balls, place on trays and press with a fork or your hand.) Place in fridge for 20 minutes to chill.
Bake the biscuits in preheated oven for 7-8 minutes or until dry and lightly browned underneath. Remove from the oven and stand on trays for about 3 minutes before transferring to wire racks to cool completely.
Meanwhile, to make the passionfruit cream, use electric beaters to beat the butter and 1/2 the icing sugar in a small bowl until pale and creamy. Add the remaining icing sugar and passionfruit pulp and beat until thick and pale.
To assemble the biscuits, spread some passionfruit cream onto a biscuit base and sandwich together with another biscuit.
Repeat with the remaining passionfruit cream and biscuits. Store filled and unfilled biscuits in separate airtight containers.
# Orange Cream: replace the passionfruit pulp with 1tbs fresh orange juice. Beat 1 tsp finely grated orange rind with the butter and icing sugar.
# Butterscotch Cream: replace the passionfruit pulp with 2 tbsp milk. Beat 2 tbsp brown sugar with the butter and icing sugar.