Melt­ing mo­ments

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Take a trip down mem­ory lane with these melt-in-your­mouth cook­ies with a tang of pas­sion­fruit.

180g but­ter, at room tem­per­a­ture

½ cup ic­ing sugar, plus ex­tra to dust

1 tsp vanilla ex­tract

1¼ cups flour or gluten-free flour

½ cup cus­tard pow­der

½ recipe Pas­sion­fruit Honey But­ter­cream

Pas­sion­fruit pulp, to driz­zle (op­tional)

PAS­SION­FRUIT HONEY BUT­TER­CREAM

75g but­ter, at room tem­per­a­ture

1 cup ic­ing sugar, sifted

1 Tbsp pas­sion­fruit pulp, plus ex­tra if needed

1 tsp runny honey

1 Pre­heat oven to 150°C fan­bake and line an oven tray with bak­ing pa­per.

2 Beat but­ter, sugar and vanilla un­til pale and creamy. Sift in flour and cus­tard pow­der and mix to form a very soft dough – ini­tially it will look crumbly but when you press it to­gether it should form a soft, smooth dough. Roll dessert­spoon-sized scoops of dough into small balls, ar­range on pre­pared tray, and flat­ten gen­tly with your palm and then with a fork. Bake un­til set and very lightly golden (about 25 min­utes). Al­low to cool on the tray for 5 min­utes, then trans­fer to a rack to cool com­pletely.

3 While cook­ies are cool­ing, make pas­sion­fruit honey but­ter­cream. Beat but­ter un­til light and fluffy. Add ic­ing sugar, ½ cup at a time, beat­ing be­tween ad­di­tions. Beat in pas­sion­fruit pulp and honey, adding a lit­tle ex­tra pas­sion­fruit pulp if nec­es­sary un­til the de­sired con­sis­tency is achieved. Beat for 3-5 min­utes for an ex­tra light, fluffy ic­ing.

4 When cook­ies are cold, spread 1 Tbsp pas­sion­fruit honey but­ter­cream on the flat side of half of them and sand­wich an­other cookie on top of each. Driz­zle a lit­tle pas­sion­fruit syrup or pulp over the ic­ing, if de­sired. Store in an air­tight con­tainer for up to one week.

MAKES 15 DOU­BLE BIS­CUITS

READY IN 45 MINS + COOL­ING

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