MELTING MOMENTSFew threads of Saffron (for colour)
75g Sugar
250g Unsalted Butter chopped into cubes
1 tsp Vanilla Bean Extract
200g SR Flour
150g Cornflour
Filling:100g Sugar
60g Unsalted Butter
2 tbsp Passionfruit pulp
Preheat oven 180 C.
Make yellow icing sugar by placing saffron and sugar into TM bowl.
Pulverise for
10-15 seconds on speed 9.
Add butter and vanilla and cream for
1 minute on speed 3-4. Scrape down sides of bowl and repeat.
Add flours and blend for
20 seconds on speed 5 . If necessary set dial to
closed lid position and add another
20 seconds on Interval speed. (
after another 20 seconds on interval speed, I noticed the mixture was too buttery, so I added 25g more SR flour then kneaded for 40 secs, scraped down sides of bowl, then another knead for 20 secs. The mixture was then combined and ready.)Roll into balls (see note below) and place on tray lined with baking paper. (
They don’t spread as much as you’d think).
Put a spoonful of flour in a saucer, and dip the tines of a fork into the flour, tap to remove excess, then flatten a biscuit slightly. Repeat,dipping fork in flour before flattening each biscuit, will stop fork from sticking to mixture.)Bake for 20 minutes until a light golden colour. Made 36 or 18 whole biscuits.
(will make smaller next time)Filling pulverise sugar for
10-15 seconds on speed 9.
Add butter and blend until creamy on
speed 4.
Stir through passionfruit pulp by hand and place in fridge until ready to 'glue' biscuits together.
When biscuits are cool, join together with a dollop of the filling. Dust with additional icing sugar if desired.
Notes:Really need to make these small otherwise they are difficult to eat once joined together.
Very shortcrust, nice biscuit and this recipe is very similar to the one I usually make only with lemon filling.
Was so easy to make in the TM and I will make again to perfect the recipe. I also wouldn't bother adding the saffron to colour next time either.
I put them into a tin and put in the fridge, they were soooo nice cold. (Warm day here today so need to stop the filling from going too soft).
members' commentscookie - Julie, once again they look lovely. I must agree with you, I won't be putting the saffron in next time as I felt that it didn't so much for the colouring. The filling was really lovely. Like you, I felt they needed a tiny bit extra flour too. We didn't fill ours as I had made them too large. As we ate them we spread a bit of filling over the top. Very tasty and short/crumbly.
JulieO - I've just had one with my morning cappo, and I found them to taste more 'rich' today and the sweetness has intensified, so much so that I don't want to have any more. I've got to now say that I think I need to convert my usual recipe that I use which isn't as rich as this one and give that one a go, I can't imagine making this one again.
chardie18 - made these over the weekend and they were beautiful BUT the filling was just a little too sugary for me I could really taste the granules. Any suggestions?
