Passion fruit melting moments
SERVES
24
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
12
MINUTES
CUISINE
COURSE
Imported
Method
Preheat the oven to 180°C.
Cream the butter and icing sugar and beat until fluffy. Stir in the sieved flours. The mixture should be stiff but crumbly. Pipe into rosettes or form little balls and flatten with a fork in a criss-cross pattern. Bake for 12-15 minutes. Cool on a wire rack.
Meanwhile make the filling, cream the butter, add the icing sugar and the sieved pulp of ripe passion fruit, beat until light and creamy. Sandwich the melting moments together with a little of the passion fruit filling. Dredge with icing sugar and serve.
Ingredients
250g butter
60g icing sugar
210g plain white flour
50g cornflour
For the filling:
50g butter
60g icing sugar
sieved pulp of one ripe passion fruit
Method
Preheat the oven to 180°C.
Cream the butter and icing sugar and beat until fluffy. Stir in the sieved flours. The mixture should be stiff but crumbly. Pipe into rosettes or form little balls and flatten with a fork in a criss-cross pattern. Bake for 12-15 minutes. Cool on a wire rack.
Meanwhile make the filling, cream the butter, add the icing sugar and the sieved pulp of ripe passion fruit, beat until light and creamy. Sandwich the melting moments together with a little of the passion fruit filling. Dredge with icing sugar and serve.
