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 Passionfruit Buttercream 90g butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract
Pulp of 3 passionfruit
Method 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
Passionfruit is one of my favourite fruits – I love its intense tangy flavour which, to me, tastes like summer. It should come as no surprise then, that I love this slice which pairs passionfruit with lemon in a creamy cheesecake-like layer on top of a chewy coconut-ty base – delicious! I also love it because it’s so quick and easy to make, perfect for whipping up quickly the night before a morning tea at work.
Ingredients (makes 24 pieces)
1 cup self-raising flour
1 cup desiccated coconut
½ cup caster sugar
100g butter, melted
395g can condensed milk
½ cup fresh lemon juice
4 tablespoons passionfruit pulp
Method Preheat oven to 180°C. Line a 16 x 26cm pan with non-stick baking paper, allowing it to hang over the sides.
Combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring it together into a dough. Using a metal spoon, press dough into the base of the prepared pan.
Bake for 12 minutes or until lightly golden. Set aside to cool.
Reduce oven temperature to 150°C. Whisk together condensed milk, lemon juice and passionfruit pulp in a large bowl until well-combined. Pour onto the cooled base and spread evenly.
Bake for 15 minutes or until just firm. Set aside to cool completely before cutting into squares. Enjoy!
This delicious, easy dessert has all the tastes of summer and is perfect served with fresh fruit on a balmy evening. Ingredients (serves 6-8) 1 litre good quality vanilla ice cream
100g unsalted pistachio nuts
¾ cup desiccated coconut
Pulp of 2 passionfruit
2 tablespoons honey
Fresh fruit, to serve
Method Allow ice cream to soften at room temperature until just soft.
Remove pistachio nuts from shells. Cover nuts with boiling water and remove their dark skins. Dry thoroughly.
Place coconut in a dry pan and cook over a gentle heat until golden, stirring constantly. Remove from pan.
Combine ice-cream, nuts, ½ cup of the coconut, passionfruit pulp and honey. Place in a glad-wrap lined container (I use a log tin), cover and freeze for at least 2 hours
Serve topped with the remaining toasted coconut and fresh fruit. Enjoy!