| Cook Time | 12 minutes |
| Servings | serves |
Ingredients
- 250 grams Unsalted Butter at room temperature
- 1/3 cup Icing Sugar plus extra to dust
- 1/2 cup Cornflour
- 1 1/2 cups Plain Flour
- 2 tablespoons Milk
Passionfruit Cream
- 100 grams Unsalted Butter at room temperature
- 1 1/2 cups Icing Sugar sifted
- 1 1/2 tablespoons Passionfruit Pulp
Ingredients
Passionfruit Cream
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Instructions
- To make the biscuits, beat butter and icing sugar until light and fluffy. Stir in sifted flours and milk and mix well.
- Spoon mixture into a piping bag fitted with a fluted tube. Pipe 3 cm wide rosettes, about 3 cm apart, onto greased oven trays.
- Cook in a moderate oven, 180c, for 12 minutes or until firm. Cool on trays.
- To make passion fruit cream, beat butter in a small bowl with an electric mixer until smooth. Gradually add sifted icing sugar mixture and beat until light and creamy. Beat in pulp to make a spreadable consistency.
- Sandwich biscuits together with a heaped teaspoon of passion fruit cream. Dust with extra icing sugar.
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