Passionfruit Melting Moments

The best bikkie to go with a cup of tea!  These cookies are appropriately named because they melt in your mouth as you bite in.  If you love shortbread, you will LOVE melting moments.  Raspberry jam and vanilla buttercream is the more traditional filling, but I love the slight zing the passionfruit gives, and really, how often can you say you get to use passionfruit?

 

 

 

 

For the Melting Moment:

• 125g butter, softened
• 3/4 cup (115g) plain flour
• 1/4 cup (45g) pure icing sugar
• 1/3 cup (50g) cornflour
• 1 tsp finely grated lemon zest

For the Passionfruit Filling:

• 5-6 tsp Passionfruit filling (usually can find near the ice cream toppings...not that I would know...)
• 60g butter, softened
• 1 cup (150g) pure icing sugar/confectioner's sugar
• 2 tsp lemon juice

Preheat the oven to 160°C. (That's 320F for the fellow Americans.) Line an oven tray with baking paper. Use an electric mixer to beat butter until pale and creamy. Add flour, icing sugar, cornflour and lemon zest; stir with a wooden spoon until well combined. Wrap in cling-film/plastic wrap and refrigerate for 30min.

 

Hand-roll 2 teaspoonfuls of mixture into balls. (Refridgerating the dough makes the cookies look neater) Place on lined tray, about 3cm apart. Use a fork dusted with cornflour to gently flatten. Bake for 12-15 minutes or until lightly golden and cooked through. Set aside on the tray to cool.

 

To make the filling, use an electric mixer to beat the butter until pale and creamy. Add the icing sugar, passionfruit pulp and lemon juice and beat until well combined.  You can add more or less passionfruit filling if you like, depending upon how much zing you want.

 

Place filling in a small piping bag fitted. Pipe a little filling onto the underside of a biscuit. Sandwich with a second biscuit. Repeat with remaining biscuits and filling.  Lightly dust the top of the sandwiched cookies with powdered sugar through a sieve.

 

 

 

Enjoy!

 

P.S.: Yes, this is all the entire batch makes, which I think is a good thing because these cookies are dangerously good.