passionfruit and lime melting moments

passionfruit and lime melting moments

• 7 Jan 2024

I've been away from my kitchen for a month now and I've missed baking. I don't have my baking equipment with me; I don't have any props or linens nor my usual editing laptop so apologies if the images look a little lacklustre, but I just needed to bake.

I looked through the fridge and cupboards where I'm staying and realised I had enough ingredients to whip up a batch of melting moments, one of the first biscuits I ever made. The biscuits are made with both flour and cornflour (cornstarch) which give them their characteristic melting texture, then sandwiched together with butter cream. I'm sure the first batch I ever made used the recipe that was printed on the box of cornflour. I couldn't find the original recipe, but this recipe is pretty close and I sandwiched the biscuits with a passionfruit and lime flavoured butter cream.

Here’s the recipe for you which makes 10 filled biscuits which I adapted from this recipe. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passionfruit and lime melting moments – makes 10

Ingredients

125g unsalted butter, softened

3/4 cup (115g) plain flour

Pinch salt

1/4 cup (45g) pure icing sugar

1/3 cup (50g) cornflour (cornstarch)

1 tsp finely grated lime rind

Passionfruit filling

60g unsalted butter, softened

1 cup (150g) pure icing sugar

Pinch salt

2 tsp lime juice

1 passionfruit

To serve

1 tbs icing sugar

Method 

Preheat oven to 160°C, conventional. Line an oven tray with baking paper. Place the softened butter into a small bowl then using electric hand beaters, beat the butter until pale and creamy. Add the flour, salt, icing sugar, cornflour and lime rind then stir with a wooden spoon until well combined. 

Hand-roll teaspoonfuls of mixture into 20 balls. Place on the lined tray, about 3cm apart. Use a fork dusted with cornflour to gently flatten to 2cm diameter. Bake for 15 minutes at 160°C, conventional or until lightly golden and cooked through. Set aside on the tray to cool. 

Filling

Place the butter into a small bowl and beat with an electric hand mixer until pale and creamy. Add the icing sugar, salt and lime juice and beat until well combined then spoon through the pulp. Place the filling in a small piping bag fitted with a fluted nozzle. 

Pipe or spoon a little of the filling onto the underside of a biscuit then sandwich with a second biscuit. Repeat with the remaining biscuits and filling and allow the filling to set before serving. 

Just before serving, dust the top of the biscuits with the remaining icing sugar. The sandwiched biscuits will keep, refrigerated, in an airtight container for up to 3 days. Unfilled, the plain biscuits will keep in an airtight container at room temperature for up to 1 week.

Last night, I had a melting moment with my cup of tea and it was just as good as I remembered and best of all, I still have 9 biscuits left in the biscuit tin.

See you all again next week, I hope, with some more baking from my kitchen.

Bye for now,

Jillian