Thursday, 16 June 2016

Passionfruit Melting Moments

I made these on the weekend to take to the volleyball and have with coffee while I sat in the stands of a freezing stadium and cheered for my boys.  A girl's got to keep her energy levels (and core body temperature) up, right?

Passionfruit Melting Moments
slightly adapted from here
Makes 8

For the biscuits:
30ml pasionfruit juice (*Put the flesh of about 3 passionfruit into a small blender, pulse briefly just to loosen the flesh from the pips.  Pass through a fine sieve to collect the juice.)
220g unsalted butter, at room temperature
100g pure icing sugar (not icing mixture)
1 teaspoon vanilla extract
250g plain flour (I used "00" flour)
75g cornflour  

For the Filling:
60g unsalted butter, chopped, at room temperature
120g pure icing sugar, sifted
1 1/2 tablespoons passionfruit juice (*Collected the same way as above, adding a few of the pips back into the mixture for visual effect.)

Make the Biscuits:
Preheat the oven to 140C.  Line two baking trays with baking paper.  Set aside.

Put the passionfruit juice, butter, icing sugar and vanilla into the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until thick and pale, about 5 minutes.  Stop the mixer and scrape son the sides of the bowl and add the flour and corn flour.  Mix on low speed until just incorporated and a smooth dough has formed.

Divide the dough into 16 even portions (about 40g each), roll into balls and places them on the prepared baking trays, making sure they have enough space to spread during baking.  Dip the tines of a fork into flour and press lightly on top of each ball to flatten slightly and leave an imprint.

Bake for 15 minutes, rotate the pans and bake for a further 15 minutes.  Gently transfer onto a wire rack to cool completely.

Make the Filling:
Put all the filling ingredients into the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until smooth.

Spread the filling on the underside of half of the biscuits, then sandwich them together with the remaining biscuits.


  1. Hello, I've just discovered your blog and am really excited to try several recipes. I can guess that you've answered this many times so I do apologize, but in other recipes, you suggest baker's flour. Is this what we call self-rising flour in the US?

    1. Hello. No, baker's flour is not self-rising flour (we call it self-raising flour here). Baker's flour has a higher protein level than plain (all purpose) flour. "00" flour is very finely milled plain (all-purpose) flour.

  2. Daammmnn! I'm sure those little sandwiches were perfect to see your boys play! It would be perfect anytime :)

  3. Jennifer, these are my favourite sandwich biscuit of all time. The perfect melting moment is a thing of pure beauty, and passionfruit melting moments are the all time greatest. I'm going to find me some passionfruit (probably from Mum and Dad's vine) and bake up a special treat this weekend. My mouth is watering at the thought of these buttery delights!

  4. Made these for morning tea today and they were absolutely sensational! Your recipes/instructions are always spot on Jennifer. Guaranteed success every time! Thanks once again.

  5. Just found your blog...gorgeous photos...wonderful recipes! I can almost taste these delicious biscuits!