Melting moments with passionfruit butter

all details

The passionfruit butter with the melting moments is seriously good - spread some on toast for breakfast and enjoy with a nice cup of tea.

Food. Neil Perry's melting moments with passionfruit butter.
SMH GOOD WEEKEND Picture by WILLIAM MEPPEM 
GW121215
Photo: William Meppem

Ingredients

150g soft butter, diced

75g caster sugar

1/2 tsp grated lemon rind

200g plain flour

50g rice flour

icing sugar, to dust

Passionfruit butter

30g butter, softened

150g icing sugar

20ml passionfruit pulp (about 1 passionfruit)

Method

Preheat oven to 180°C.

In a mixer, beat the butter, sugar and lemon rind until light and fluffy. Using a wooden spoon, stir in the flours until combined. Knead mix gently on a floured surface until smooth, and then cover in cling film and allow to rest for 30 minutes in the fridge.

Divide mixture into 36, roll into balls and place on a greased baking tray. Flatten the balls with the back of a fork. Bake for 12-16 minutes, or until crisp and light golden. Stand for 5 minutes, then transfer to a cooling rack.

To make filling, beat butter with a wooden spoon until pale and creamy. Add half the icing sugar and beat until well combined. Add the passionfruit pulp and the remaining icing sugar and beat until well combined and fluffy.

Spread passionfruit butter onto half the biscuits, using a palate knife or piping bag with a 1cm nozzle. Top with remaining biscuits, and dust with icing sugar.

HOT TIPS

• The passionfruit butter with the melting moments is seriously good - spread some on toast for breakfast and enjoy with a nice cup of tea.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.

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  • Main Ingredients - Passionfruit
  • Course - Dessert
  • Occasion - Mother's Day, Afternoon Tea

1 comment so far

  • These are fantastic! The best Melting Moments recipe I've ever attempted. Use your own discretion when making the filling, maybe go for a little less butter so that the filling will set firmly. But they are great and taste even better after a day or two in a sealed container.

    Commenter
    MaryAlice
    Location
    Melbourne
    Date and time
    March 26, 2013, 2:01PM

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