Passionfruit Melting Moments

clock 30 minutes + 15 minutes bowl Serves 10


  • 3 passionfruit
  • 250 g butter, softened
  • 1 tsp vanilla extract
  • 1/2 cup icing sugar
  • 1 2/3 cups gluten free plain flour, sifted
  • 1/2 cup cornflour, sifted
  • 80 g butter, softened
  • 2/3 cup icing sugar
  • 1 Tbsp passionfruit juice
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  • 1. Preheat oven to 160°C (140°C fan forced). Line three baking trays with baking paper.

  • 2. Remove pulp from passionfruit, place pulp into a sieve and press down with the back of a spoon. Put a few of the seeds back in if you like. Reserve 1 tablespoon of passionfruit juice for the passionfruit butter cream.

  • 3. 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.

  • 4. 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.

  • 5. Bake for 15 minutes or until biscuits are a pale straw colour. Leave the biscuits on the trays for 5 minutes, then transfer to wire racks to cool.

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

  • 7. Sandwich two biscuits together with a teaspoon of the passionfruit butter cream. Repeat with remaining biscuits and dust with a little extra sifted icing sugar, if desired.

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