Lemon and passionfruit cream Melting Moments biscuits

Lemon and Passion fruit melting moments

Just one of those moments I guess…. whilst walking around my neighborhood the other night, I came across a passion fruit vine full of plump fruit and an over loaded lemon tree. A brief conversation later and I have managed to negotiate a trade, some beautiful fruit, for some delicious food in return. So what would be perfect for the moment, without the moment fleeting…perhaps one that melts. These biscuits are rich and delicate, and are perfect for all occasions, especially for trade negotiations and making new friends.



Lemon and Passion fruit melting moments
  • 125g butter, softened
  • ¾ cup plain flour
  • ¼ cup pure icing sugar
  • ¼ cup corn flour
  • 1 teaspoon finely grated lemon rind
  • Passion fruit Butter Icing
  • 100g butter, softened
  • 175g pure icing sugar
  • 1 passion fruit
  • 1 teaspoon vanilla extract
  • 1 tablespoon water
  1. Preheat oven to 160°C. Line an oven tray with baking paper.
  2. Use an electric mixer to beat butter until pale and creamy.
  3. Add flour, icing sugar, cornflour and lemon rind, and stir with a wooden spoon until well combined.
  4. Hand-roll heaped teaspoons of mixture into balls. Place on lined tray, about 3cm apart.
  5. Use a fork dusted with cornflour to gently flatten to 2cm diameter.
  6. Bake for 15 minutes or until lightly golden and cooked through. Set aside on the tray to cool.
  7. To make the filling, use an electric mixer to beat the butter until pale and creamy.
  8. Add the icing sugar, passion fruit pulp and a splash of water and beat until well combined.
  9. Place filling in a small piping bag fitted with a fluted nozzle. Pipe a little filling onto the underside of a biscuit. Sandwich with a second biscuit.
  10. Repeat with remaining biscuits and filling.


Written by:

Published on: February 22, 2015

Filled Under: Featured, Recipes

Views: 11262

, , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: