This recipe was sent to me a couple of days ago courtesy of my lovely sister-in law. The recipe came from her friend Mel whom I’ve never met but apparently makes divine biscuits. The email came with the preamble that these were AMAZING and that anyone who tried them demanded the recipe from her.
Well with that sort of introduction, how could I not want to make these immediately. So here I am, passing on the recipe to you guys and I will also introduce them by echoing the words of my SIL that these biscuits are in fact divine. They are light pillows of passionfruit goodness with the perfect vanilla icing to complement them. It’s really tough not to polish off the entire batch….seriously. Last night, I had ‘evil Jules’ and ‘I don’t want to be the size of house Jules’ on each shoulder battling out the pro’s and con’s of eating just…one…more…
what you need:
- 150 g butter, room temp
- 1/2 cup caster sugar
- 1 egg, room temp
- 1/3 cup passionfruit pulp
- 2 cups self-raising flour, sifted
- 2 cups icing sugar
- 35 g butter, room temp
- vanilla extract
what to do:
Preheat oven to 180C/350F. Line two baking trays with baking paper.
Beat butter and sugar until light, creamy and fluffy. Add the egg and incorporate well.
Add the passionfruit pulp and beat to combine. Don’t fret if the mixture looks curdled it will come together with the addition of the flour.
Mix in the sifted flour and stir until just incorporated.
Roll approx 2 tsp (20 g) of the mix for each biscuit and place onto baking tray and gently flatten the top. Bake for 15 mins until lightly golden around the edges. Leave to cool on a cake rack.
Sift the icing sugar into a bowl. Make a welling the centre and add a capful of the vanilla extract, the butter and 2-3 tbsp of hot water and mix until smooth. Dip the top of each cookie into the icing and allow the icing to set.