Belinda and Carol Bigold
High Tea Bakery
Passion fruits are plentiful in Australia. Give a tropical zing to traditional butter cookies with one of Carol’s favourite childhood recipes.
Ingredients
Cookie
1 1/2 cups flour
1 tsp baking powder
2 Tbsp corn flour
2 Tbsp custard powder
3/4 cup icing sugar
6 Tbsp butter
1 egg yolk
1/4 cup passion fruit juice
Creme Centre
1/2 cup butter
1 2/3 cups icing sugar
2 Tbsp passion fruit juice
Icing
2 cups icing sugar
2 Tbsp passionfruit juice, or enough to make icing smooth
Method
Cookie
- Preheat oven to 350°F.
- In the bowl of a stand mixer, sift dry ingredients. Mix in butter until incorporated.
- Add yolk and passion fruit juice, and mix to create a firm dough.
- Turn dough on to a floured surface and knead until smooth. Wrap in cellophane and refrigerate for 30 mins.
- Roll dough on a lightly floured surface to 1/8″ thick and cut into 1 1/4″ circles. Place circles 1″ apart on parchment-lined baking tray.
- Bake 10-12 mins.
Creme Centre
- Cream butter and icing sugar. Add juice, and mix until spreadable.
- Place 1 tsp of creme in centre of half of cookies and spread to edge. Press another cookie on top of filling.
Icing
- Slowly add passion fruit juice to icing sugar. Mix constantly to avoid lumps.
- Spread 1 tsp on top of each assembled cookie.
Yield 3 dozen