These Lemon Melting moments have a lovely passion fruit filling. The original recipe keeps the seeds in, but I prefer to strain the passion fruit pulp, as I don’t like the crunchy seeds but love the passion fruit flavour.
225g unsalted butter
80g icing sugar
200g plain flour
100g corn flour
3 lemons, zested
1 tsp vanilla extract
PASSION FRUIT FILLING:
4 passion fruit, pulp strained and pips discarded
200g sifted icing sugar
1 tbs liquid glucose
80g unsalted butter
Preheat oven to 170°C.
Sift flours with ¼ tsp salt. In separate bowl beat butter and sugar until pale and fluffy. Add zest and vanilla, then gradually beat in the flour until just combined.
Roll 2 teaspoonfuls of dough into balls, placing them on two trays lined with baking paper. Using the floured flat bottom of a glass, flatten the balls to 3.5cm rounds. Then, using the back of a floured fork, mark the biscuits with the tines of the fork.
Bake for 12 minutes or until biscuits are light golden, transfer to a wire rack to cool.
To make the filling, place passion fruit pulp and remaining ingredients in the bowl of an electric mixer and beat on high until fluffy. Refrigerate 30 minutes.
Spread filling on half the cooled biscuits and sandwich together with other half, serve dusted with icing sugar