My fruit bowl is overflowing with passionfruits from our vine which means we need to either eat them, remove the pulp and freeze it, give them away or bake with them. All of the for mentioned will be happening as I have a heap that still need to be picked up and brought inside.
I haven’t tried using passionfruit in a biscuit so I gave it a go on the weekend and the end result was perfection. I chose to do a shortbread which meant they were lovely and flaky and the passionfruit flavour really came through. Finished with a simple passionfruit icing and everyone was trying to eat them before I could get a photo of them.
150gm Butter, softened and cubed
1/2 Cup Caster Sugar
1/4 Cup Cornflour
1 Cup Plain flour
The pulp of 2 Passionfruits
The pulp of 1 Passionfruit
1/2 Cup Icing Sugar
LET’S PUT IT ALL TOGETHER
1. Using a stand mixer, food processor or thermostyle appliance, process/beat the butter until creamy, add the sugar and process/beat until light and fluffy.
2. Add the corn flour and plain flour and process/mix until combined. Add the passionfruit and gently mix through evenly.
3. Line a baking try and take tablespoon sized amounts of the mix and form a ball. Press gently onto the baking tray to form a circle. Repeat until the mixture is all used. Place into a preheated 160 degree Celsius oven to bake for 15 minutes or until they are just firm to touch.
4. Allow to cool before icing.
To make the icing combine the icing sugar and passionfruit pulp and then spoon a small amount on top of the cooled biscuit. Allow to set before storing.
Store in an airtight container for up to one week.