Passion Fruit Swirls

If you often find yourself wanting a little something to satisfy your sweet tooth, or get those late night cravings kicking in at 9pm, then look no further than these goodies.
Passion fruit swirls. They taste even better than they sound.
Melt in the mouth and perfectly crumbly in texture, these light yet indulgent bites are sure to please any crowd.
My friends devoured them within seconds, as did I.

The combination of the delicate biscuit and the lathering of rich buttercream, infused with a subtle tropical flavour, creates the most delicious summer treat.
Adapted from a Waitrose recipe, you'll receive compliments for days if you arrive at any dinner party with a tin full of these.
Enjoyed best with some fresh berries and a group of friends in the sun!


To make approximately 15, you will need:

For the biscuit:
5 large passion fruit
250g unsalted butter, at room temperature
60g icing sugar, sifted
225g plain flour, sifted
75g cornflour, sifted
1/4 tsp salt

For the buttercream filling:
90g salted butter, at room temperature
135g icing sugar, sifted


As usual, begin by preheating the oven to 180C, or gas mark 4.
Then proceed to cut each passion fruit in half and scoop out the flesh into a fine sieve. Using the back of a spoon, squash as much juice as possible out of the passion fruit, collecting it in a bowl beneath the sieve and reserving for later.

Next, place the butter for the biscuits into an electric mixer and beat on a medium speed until light and creamy.

At this point, carefully add in the icing sugar and cream the two together until pale. Ensure you use a very low speed to begin with so that you and your kitchen don't end up covered in icing sugar, which is what happened to me!

Pour in the plain flour and mix on a medium speed until combined. The mixture will be quite stiff now.

Add in the cornflour,  salt, about 3 tbsp of passion fruit juice and 2 tbsp of hot water, and mix well to combine.
The mixture should be reasonably firm and cling to the paddle attachment, as above.

Once you have the biscuit batter sorted, grab a piping bag attached with a large star-shaped nozzle and spoon in the mixture. Twist the top of the piping bag so that everything is secure.

Pipe 5-6cm swirls onto a baking sheet lined with parchment paper until you've used up all of the mixture. I piped 28 in total which made 14 cookies when they were sandwiched together.
Now they're ready to be baked, so pop into the oven for about 20 minutes until they are a light, golden colour. 

In the meantime, prepare the buttercream filling by creaming together the butter and icing sugar in a clean electric mixing bowl.

Add about 2 and a 1/2 tbsp of passion fruit juice to the buttercream and mix well on a medium speed until light and fluffy.

Remove the biscuits from the oven and allow to cool for 5 minutes, before moving them to a wire rack to cool completely.
Handle them carefully as they're delicate little things!

Once the buttercream is ready and the biscuits are entirely cool, spread a generous spoonful of icing onto half of the biscuits.

Use as much buttercream as you see fit. I personally think the more the better!

Once you've distributed all of the buttercream between the biscuits, top each of them with the remaining un-iced biscuits.
Sandwich them together well.

For a finishing touch, sprinkle over a dusting of icing sugar and eat as soon as possible!

Super easy to whip up if you find yourself unexpectedly bombarded with guests, and they're certain to impress.

Definitely one to add to your repertoire!


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