Happy Birthday to me! Bakerholics Anonymous is 5 years old today 🙂 In celebration of the anniversary I am posting one of my favourite biscuit recipes: melting moments. This version has a tangy passionfruit buttercream which helps cut through the deliciously buttery biscuit – yum!
Ingredients (makes 25)
250g butter, softened
1 teaspoon vanilla extract
½ cup icing sugar
1½ cups plain flour
½ cup cornflour
90g butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract
Pulp of 3 passionfruit
Line oven trays with baking paper.
Beat butter, extract and sifted icing sugar in a large bowl with an electric mixer until light and fluffy. Gently stir in sifted flour in two batches.
Preheat the oven to 160ºC.
Roll teaspoons of mixture into balls and place ~2.5cm apart on the trays. Flatten slightly with a fork.
Bake biscuits for 15 minutes or until lightly golden on the bottom. Stand 5 minutes before transferring to a wire rack to cool.
Make butter cream by beating butter, icing sugar and vanilla with an electric mixer until pale and fluffy. Stir through passionfruit pulp. If the icing is too runny, add more icing sugar.
Sandwich biscuits with butter cream. Dust with extra icing sugar and enjoy.
Note: if you do not have passionfruit, add more vanilla extract to make a vanilla buttercream or add 1 teaspoon each of lemon juice and finely grated lemon rind to make lemon buttercream.
Recipe from Grandma, adapted from the Australian Women’s Weekly