Passionfruit Butter Biscuits

Something a little different for your lunchbox. Passionfruit, sweet crumbly biscuit and they last for 2 weeks!

250g unsalted butter, softened

220g Icing sugar

65g Rice flour

75g cornflour

300g Plain flour

Passionfruit pulp

 Process the butter, sugar and flour for 2 minutes in a food processor until combined. Add passionfruit and process until mixture clings together. Transfer mixture to a floured surface, knead gently until smooth. Divide dough in half, roll each half into a log, wrap in glad wrap and refrigerate for 1 hour. Preheat the oven to 160’C, line baking trays. Cut logs into 1cm slices, place slices on trays 3cms apart. Make biscuits for about 20 minutes, cool on wire racks. Store in an airtight containers for up to 2 weeks.

This recipe makes a really nice change to regular shortbread, the passionfruit smell when you open the container and the sweet passionfruit flavour that fills your mouth when you take a bite make this recipe worthy of a place on my blog. This is the second time I have made these, once for a friends 21st and this time because I felt like biscuits with a twist. One of the best things about this recipe is the roll in to a log, refrigerate and cut method, it is one of my favourite ways to bake biscuits, it means minimal mess, no rolling and no left over scraps.

The hardest part of this recipe is getting all the dry ingredients to mix with just the butter initially, I gave in and added some passionfruit early which certainly helps, I also used a lot more than 2 tablespoons, partly because I love passionfruit and partly because I couldn’t get the dough to ball up properly without it. I ended up using half a tin, it is up to you how much you use. Anything between 2 tablespoons and half a tin will be fine. If you find the dough has gone too soft you can add some more flour.

This recipe would be perfect to make and freeze to bake on a rainy day. They last really well too if you can resist eating them all before that. I gave some to my friends Gemma and Oli and took some up to Sydney for Daniel’s family and we still had more than enough for ourselves and have only just finished the last of them, 2 weeks out of a batch of biscuits is almost unheard of with us, admittedly there was also 2 cakes in that time but still!

If you are looking for a simple change to regular shortbread or you just have an odd can of passionfruit pulp lying around give these a go. Trust me, it is worth the effort!

Love Sonia


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