Biscuits with Passionfruit Butter Cream Centres

Sharing below is a recipe taken from my collection (source: Women’s Weekly magazine).

Prep: 45 min   Bake: 15 min   Makes: 25


  1. 3 passion fruits
  2. 250g butter, softened
  3. 1 tsp vanilla essence
  4. 80g icing sugar, sifted
  5. 250g plain flour, sifted
  6. 75g cornflour, sifted
  7. 50g plain flour, extra
  8. 50g icing sugar, extra
  9. Passion fruit butter cream
    • 80g butter, softened
    • 110g icing sugar, sifted


  1. Preheat oven at 160°C. Line three baking trays with baking paper.
  2. Remove pulp from the passion fruit; place pulp into a fine sieve and press down with back of spoon. Reserve 1 tbsp juice for the butter cream.
  3. Beat butter, vanilla and icing sugar with an electric mixer until pale. Stir in combined flours in two batches and then stir in passion fruit pulp.
  4. With lightly floured hands, roll two level tsp of mixture into balls and place on oven trays about 3 cm apart. Dip fork into extra flour, press biscuits lightly.
  5. Bake in the oven for about 15 min or until biscuits are pale yellow. Stand biscuits on tray for 5 min then transfer to wire racks to cool.
  6. To prepare butter cream, beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in reserved passion fruit juice.
  7. Sandwich biscuits with 1 tsp passion fruit butter cream. Dust with a little extra sifted icing sugar, if desired.