{"id":919,"date":"2010-06-04T11:03:58","date_gmt":"2010-06-04T03:03:58","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=919"},"modified":"2010-06-09T15:30:26","modified_gmt":"2010-06-09T07:30:26","slug":"passionfruit-biscuits","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/passionfruit-biscuits\/","title":{"rendered":"Passionfruit biscuits"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Upon our return from holidays I restocked the fridge with fresh fruit and vegetables ready for the week ahead.\u00a0 As I was doing so I discovered three passionfruit that looked a little worse for wear.\u00a0 I thought about throwing them out but then I remembered that when looking for good passionfruit to buy you should\u00a0search out the ugly ones that are heavy for their size.\u00a0 This means they are full of seeds and pulp and are ready to use.\u00a0 These were both of those things so I decided to use them.\u00a0<\/p>\n

I wanted something simple and didn’t have enough to make the passionfruit curd<\/a>\u00a0that I’ve made previously, all of this along with an empty\u00a0cookie jar made me\u00a0look for a biscuit recipe.\u00a0 I went to one of my “old faithful” cookbooks, The Australian Women’s Weekly – The Big book of Beautiful Biscuits,\u00a0because that was where I had found the chocolate chip cookie recipe<\/a>\u00a0and they were delicious.\u00a0 Sure enough I found something that suited my requirements perfectly.<\/p>\n

I read through the recipe and got started.\u00a0 I had made the mixture and was attempting to put it into a piping bag as the recipe required but found that my mixture was way too thick to pipe.\u00a0 Upon reviewing the recipe I discovered that there was only 1 1\/4 cups of self-raising flour needed and not the 1 3\/4 cups that I had put in.\u00a0\u00a0What to do?\u00a0 The dough felt a little like a shortbread mixture\u00a0so I\u00a0pulled out my small ice cream scoop and started to shape scoopfuls of the mixture into small discs.\u00a0 This worked a treat and they came out of the oven smelling and looking delicious.<\/p>\n

I guess what may seem like a disaster in the kitchen can sometimes be overted with some creative thinking and a little faith.\u00a0\ud83d\ude42<\/p>\n

passionfruit biscuits \u2013 (recipe from The Australian Women\u2019s Weekly\u00a0“Big Book of Beautiful Biscuits” \u2013 adapted by Fiona at Food 4 Thought)
\nmakes about 50 (or 35 with my recipe)<\/span><\/p>\n

Ingredients
\n<\/span>185g unsalted butter
\n1 teaspoon finely grated lemon zest
\n3\/4 cup icing\u00a0sugar
\n3 passionfruit
\n3\/4 cup cornflour
\n1 1\/4 cups self-raising\u00a0flour (or 1 3\/4 cups\u00a0if you want to make shortbread style discs)<\/p>\n

Icing
\n1\/2 cup icing sugar
\n1 teaspoon butter
\n1 passionfruit\u00a0<\/p>\n

Preparation<\/span>
\nPreheat oven to 190\u00b0C.\u00a0\u00a0<\/p>\n

Cream together butter, lemon rind and sifted sugar until light and fluffy.\u00a0 Add passionfruit pulp and mix well.\u00a0 Fold in sifted cornflour and self-raising flour.\u00a0<\/p>\n

Put mixture into a piping bag fitted with a fluted tube and pipe decorative shapes onto a lined baking tray*.\u00a0 Bake for 12 – 15 minutes or until golden brown.\u00a0 Remove from oven and cool on wire racks.\u00a0 When cold, dip half the biscuit in the icing.<\/p>\n

For icing, combine sifted icing sugar, softened butter and passionfruit pulp, mix until smooth.\u00a0 Stir over hot water until smooth and glossy.\u00a0<\/p>\n

My tips\/alterations:<\/span>\u00a0\u00a0*As mentioned, the original recipe used less flour than I did then the mixture is put through a piping bag.\u00a0 I kind of like the mistake that I made by adding extra flour because it meant that there was no piping involved and that I ended up with a shortbread type biscuits.\u00a0 I used a small ice-cream scoop to make sure each biscuit had the same amount of mixture then shaped them into flatter discs.\u00a0 You could just use a spoon if you prefer.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 8.5\/10.<\/strong>\u00a0\u00a0This is the score for the way that I made them, without the piping.
\nprep time:<\/strong>\u00a030mins.\u00a0 <\/strong>Rolling the mixture into balls takes most of this.
\ncooking time: 15mins.<\/strong>
\ntotal: 45mins.<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

taste: 8.5\/10.<\/strong>\u00a0\u00a0These have a lovely shortbread texture with the occasional pop\u00a0from the seeds of\u00a0the passionfruit that were distributed throughout each biscuit.\u00a0 The absolute hit of these is the combination of the biscuit and icing.\u00a0 The textures and flavours work so well together that you can not imagine they should ever be separated.\u00a0 They even impressed some guests, which is always a nice thing.\u00a0\u00a0\u00a0<\/p>\n

would I make it again:\u00a0\u00a0I think there will be a demand to do so.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

\n

Upon our return from holidays I restocked the fridge with fresh fruit and vegetables ready for the week ahead. As I was doing so I discovered three passionfruit that looked a little worse for wear. I thought about throwing them out but then I remembered that when looking for good […]<\/p>\n","protected":false},"author":2,"featured_media":997,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[77,79,31,48,35,29,27],"tags":[5,12,104,119,107,102,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/919"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=919"}],"version-history":[{"count":15,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/919\/revisions"}],"predecessor-version":[{"id":1066,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/919\/revisions\/1066"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/997"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=919"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}