Name: Passionfruit melting moments
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 8
Ingredients: 125g unsalted butter, softened; 1/2 cup caster sugar; 1 tsp vanilla extract; 1 free-range egg; 1 1/4 cups gluten-free plain flour, plus a little extra for dusting; 2 Tbsp white rice flour; 1 tsp xanthan gum; PASSIONFRUIT BUTTERCREAM; 80g unsalted butter; 2/3 cup icing sugar mixture, plus extra, to dust; 2 Tbsp passionfruit pulp

Bake gluten-free vanilla biscuits and sandwich them together with passionfruit buttercream to make these cafe-worthy cookies.

After more delicious passionfruit recipes?

Ingredients

125g unsalted butter, softened

1/2 cup caster sugar

1 tsp vanilla extract

1 free-range egg

1 1/4 cups gluten-free plain flour, plus a little extra for dusting

2 Tbsp white rice flour

1 tsp xanthan gum

PASSIONFRUIT BUTTERCREAM

80g unsalted butter

2/3 cup icing sugar mixture, plus extra, to dust

2 Tbsp passionfruit pulp

Method

Preheat oven to 150°C fan-forced (170°C conventional). Line 2 oven trays with baking paper.

Combine butter, sugar and vanilla in a medium bowl and beat with the paddle attachment of an electric mixer for 2-3 minutes, until combined. Add egg and beat until just combined. Stir in sifted flours and xanthan gum, in 2 batches. Cover and chill for 10 minutes, if needed, to firm up dough slightly.

Using wet hands, roll tablespoonfuls of mixture into
16 balls (see Cook’s tip, below, if you want to make smaller biscuits). Arrange balls on prepared trays spaced 5cm apart and flatten slightly with a fork dusted in a little extra gluten-free plain flour.

Bake cookies for 20 minutes, or until bases are light golden and tops are still pale. Cool fully on trays.

To make passionfruit buttercream, beat butter and sifted icing sugar mixture in a small bowl with an electric mixer until pale and fluffy. Beat in passionfruit pulp.

Sandwich biscuits with a tablespoon of buttercream. Dust tops with extra sifted icing sugar. Serve.

Cook’s tip

These make generous, cafe-size melting moments. If you’d prefer smaller, bite-size biscuits, use 2 tsp mixture for each biscuit instead and reduce cooking time to 15 minutes. You’ll make 16 small biscuits.

You might also like:

Melting moments

Crunchy choc-filled biscuits

Classic Anzac biscuits

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Cook’s tip

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