Delicate & delicious, these passion fruit biscuits were a hit with the entire family ! Passion fruit (otherwise known as ‘Granadillas’) are quite common here and in most local restaurants you will find freshly squeezed passion fruit juice on the menu.
I am not too fond of them myself (perhaps because of all the pips which tend to get stuck in your teeth when you eat them ?!) but usually have a few in the house as my daughter enjoys eating them (scooping the pulp out with a spoon is always great fun for her !) They are also nice to add to a fruit salad.
This is an unusual and very tasty biscuit (cookie) recipe using passion fruit pulp. It is unusual in that the batter contains both glace ginger & ginger powder (aswell as some lemon juice and rind) which really seems to work well with the passion fruit. The flavours are further enhanced by the delicious passion fruit cream which sandwiches the biscuits together. (I leave the brandy out of mine though, to make them a little more child friendly).
These are an ideal biscuit to serve with coffee after a dinner party -:
Passion Fruit Cream Biscuits (from “The Ultimate Collection – A Vegetarian Cookbook” by the Lions Club of Menengai, Nakuru, Kenya)
For the biscuits :
125 gm Butter
40 gm Sugar
125 gm self-raising Flour
40 gm plain Flour
½ tsp Ginger powder
pinch of Salt
2 tbsp golden Syrup
1 tsp Lemon rind, grated
1 tbsp Lemon juice
2 Passion Fruit, pulp only
2 tbsp glace Ginger, finely chopped (I omit this as we can’t get it here easily)
For the Passion Fruit cream :
60 gm Butter
90 gm Icing Sugar
1 Passion Fruit, pulp only
2 tsp Brandy (optional)
Extra Icing Sugar for dusting
Biscuits - Cream the butter & the sugar together until light & creamy. Then add the flours, ginger powder, salt, syrup, lemon rind & juice, passion fruit pulp and glace ginger (if using). Knead everything together to make a soft dough. Refrigerate for 30 minutes & then roll out on a floured surface to around 6mm thickness. Cut rounds out of the dough with a 3,5 cm pastry cutter. Place biscuits on greased baking trays & bake at 200’C/400’F/Gas Mark 6 until light brown (around 12 to 15 minutes). Remove from oven & cool on wire racks.
Passion Fruit Cream (Filling) - Blend the butter, icing sugar, passion fruit pulp & brandy (if using) together until smooth & creamy and once the biscuits are cool, sandwich 2 together with the passion fruit cream, and dust the tops with a little icing sugar.
I am not too fond of them myself (perhaps because of all the pips which tend to get stuck in your teeth when you eat them ?!) but usually have a few in the house as my daughter enjoys eating them (scooping the pulp out with a spoon is always great fun for her !) They are also nice to add to a fruit salad.
This is an unusual and very tasty biscuit (cookie) recipe using passion fruit pulp. It is unusual in that the batter contains both glace ginger & ginger powder (aswell as some lemon juice and rind) which really seems to work well with the passion fruit. The flavours are further enhanced by the delicious passion fruit cream which sandwiches the biscuits together. (I leave the brandy out of mine though, to make them a little more child friendly).
These are an ideal biscuit to serve with coffee after a dinner party -:
Passion Fruit Cream Biscuits (from “The Ultimate Collection – A Vegetarian Cookbook” by the Lions Club of Menengai, Nakuru, Kenya)
For the biscuits :
125 gm Butter
40 gm Sugar
125 gm self-raising Flour
40 gm plain Flour
½ tsp Ginger powder
pinch of Salt
2 tbsp golden Syrup
1 tsp Lemon rind, grated
1 tbsp Lemon juice
2 Passion Fruit, pulp only
2 tbsp glace Ginger, finely chopped (I omit this as we can’t get it here easily)
For the Passion Fruit cream :
60 gm Butter
90 gm Icing Sugar
1 Passion Fruit, pulp only
2 tsp Brandy (optional)
Extra Icing Sugar for dusting
Biscuits - Cream the butter & the sugar together until light & creamy. Then add the flours, ginger powder, salt, syrup, lemon rind & juice, passion fruit pulp and glace ginger (if using). Knead everything together to make a soft dough. Refrigerate for 30 minutes & then roll out on a floured surface to around 6mm thickness. Cut rounds out of the dough with a 3,5 cm pastry cutter. Place biscuits on greased baking trays & bake at 200’C/400’F/Gas Mark 6 until light brown (around 12 to 15 minutes). Remove from oven & cool on wire racks.
Passion Fruit Cream (Filling) - Blend the butter, icing sugar, passion fruit pulp & brandy (if using) together until smooth & creamy and once the biscuits are cool, sandwich 2 together with the passion fruit cream, and dust the tops with a little icing sugar.
