I decided on this recipe as my first entry because it was the first time ( since being a child ) I realised that I loved to bake, found it so relaxing and wasn't too bad at it either.
I saw these made on MasterChef and had always thought they'd be a hard recipe to get right. So I bought the Magazine, aproned up and took it on! This recipe has never failed me. I failed it once by using "icing mixture", we live and learn! I have made them a number of times now and they are always a hit.
There's nothing I would change in this recipe. I love how the Passionfruit butter compliments the Lemon biscuit... delicious!!
200g plain flour
100g cornflour
225g unsalted butter , softened
80g icing sugar, sifted + extra for dusting
3 lemons, zested
1tsp vanilla extract
1/4tsp salt
Passionfruit Filling
4 passionfruits, pulped
200g icing sugar, sifted
1tbsp liquid glucose
80g unsalted butter, softened
Preheat Oven 170C. Sift flours and salt in a bowl. In another bowl, cream butter and sugar. Add lemon zest and vanilla, then gradually beat in flour until it all just comes together.
Roll a heapish tsp of dough into a ball and place on a lined baking tray. Using a floured, flat bottom glass, flatten balls to 3.5cm ( I use the 1/8 measuring cup and flatten to size ), then with a floured fork mark the biscuits. Bake for 12 mins, swapping trays half way, or until biscuits are light golden.
Meanwhile, press pulp through a fine sieve ( I use a lemon juicer), saving the seeds. Place 2 tbsp juice, 3 tsp of pulp, softened butter, icing sugar, and liquid glucose into a bowl. With an electric mixer, beat until fluffy. Refrigerate for 30mins.
Spread filling on one biscuit and sandwich with another biscuit. Dust with icing sugar.
Makes approx 20
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