This recipe is from the Women's Weekly book called "The Afternoon Tea Collection" - the book is divine and I pretty much want to make everything in it! These are easy to make, taste delicious and I just love the smooth passionfruit cream. Perfect with a cup of tea! But how did Liam & Robbie rate them? Listen to the Family Show Taste Test below :-)
Ingredients
125g butter, softened
2 teaspoons finely grated lemon rind
1/3 cup caster sugar
2 tablespoons golden syrup or treacle
1 cup self-raising flour
2/3 cup plain flour
1/4 cup passionfruit pulp (if passionfruit isn't in season, you can just buy a little tin from the supermarket)
Passionfruit cream
2 tablespoons passionfruit pulp
90g butter, softened
1 cup icing sugar
Method
Beat butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Add golden syrup, beat until combined. Stir in sifted flours and pulp.
Turn dough onto floured surface, knead gently until smooth. Divide dough in half, roll each portion between sheets of baking paper to 5mm thickness. Refrigerate 30 minutes.
Preheat oven to 180 degrees celsius. Grease oven trays, line with baking paper.
Cut 25 x 4cm fluted rounds from each portion of dough; place on trays.
Bake biscuits about 10 minutes. Cool on trays.
Meanwhile, make passionfruit cream: Strain passionfruit pulp through fine sieve into small jug, discard seeds. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in passionfruit juice.
Spoon passionfruit cream into piping bag fitted with 5mm fluted tube. Pipe cream onto half the biscuits; top with remaining biscuits. Serve dusted with a little extra icing sugar, if you like.
The Family Show Taste Test - find out what Liam & Robbie thought!
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