Passionfruit Mini Melting Moments

These little mouthfuls of goodness do exactly what the name says they do – melt in your mouth with a delicious sweet passionfruit flavour. These are inspired by one of our favourite cookbooks, The Cook and Baker, but we have ramped up the passionfruit flavour to match Leish’s love for passionfruit, and have made them smaller so they are nice and bite-sized.

These are incredibly delicious and packed full of flavour. As much as Leish loves passionfruit, these would still be delicious if you don’t have freeze-dried passionfruit on hand to add. The recipe makes around 24 small melting moments or 12 larger ones, bake for longer if the biscuits are larger. The filling makes enough for two batches, so freeze the leftover until you make these again or use it as passionfruit icing for cupcakes.

A few weeks ago the lovely people at Chelsea Sugar sent us a delivery full of different types of sugars which we love using, especially knowing that we are putting in the highest quality New Zealand-made products into our baking.

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Ingredients:

  • 250g butter (softened)
  • 3/4 cup Chelsea icing sugar
  • Zest of 1 lemon
  • 1/2 tspn vanilla extract
  • 1 tspn freeze dried passionfruit powder (optional)
  • 1/2 cup cornflour
  • 1 2/3 cup flour
  • 1/2 tspn salt

Passionfruit filling:

  • 120g butter (softened)
  • 3 1/4 cup Chelsea icing sugar
  • 4 tablespoons passionfruit pulp
  • 1 tspn freeze dried passionfruit powder (optional)

Method:

  1. Using an electric mixer, beat the butter and icing sugar until creamy. Add the lemon zest, vanilla extract and passionfruit powder, and then sift in the cornflour, flour and salt
  2. When the dough is well mixed, chill in the fridge for 30 minutes to allow the mixture to firm. Heat the oven to 160 degrees celsius
  3. Roll tablespoonfuls of dough into balls and place on the prepared trays 4 cm apart. Flatten the tops slightly with a fork
  4. Bake the biscuits for approximately 10 minutes. The biscuits should be firm but not coloured. They will firm up while cooling so do not worry if the biscuits are a bit soft when removing them from the oven. Repeat the process until all the mixture is baked
  5. To make the passionfruit filling, use an electric mixer to beat the butter and icing sugar, then mix in the passionfruit pulp and powder. Refrigerate the mixture for 30 minutes to firm up
  6. Place a teaspoon of filling onto a biscuit, and then add another biscuit on top
  7. Before serving, sprinkle icing sugar over top.

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