Melt-in-your-mouth butter wrapped together with sweet and delicious passion fruit buttercream.
There’s only one way to make those melty moments even better and that’s by adding a generous amount of passion fruit buttercream to sandwich two biscuits together!
Use the passionfruit melt-in-the-mouth recipe to create a truly memorable version of this melt-in-your-mouth treat.
A recipe for passion fruit melting moments
This recipe is based on a classic melt-in-the-mouth recipe written by Nana Ling in her handwritten recipe book dated March 1, 1940.
Ingredients for passion fruit melting moments
You only need 5 simple ingredients to make the biscuits:
- butter
- sugar powder
- Vanilla extract
- Plain flour (all-purpose flour)
- corn flour.
You will also need one or two passion fruit and some extra butter and powdered sugar to make the buttercream.
The amounts for each ingredient can be found on the recipe card at the bottom of this post.
Preparation of the passion fruit melts
Begin by preheating the oven to 170°C (forced fan) (340°F) and lining a baking sheet with parchment paper.
Beat together the butter, powdered sugar and vanilla extract until the mixture reaches a light color.
Mix in the sifted flours gradually, 1/3 at a time, using a rubber spatula.
Using floured hands, roll the mixture into small balls (about 3/4 full spoon).
You should end up with 12 balls.
Place the balls on a baking tray lined with baking paper. Leave at least 3 cm between each one on the tray.
Flatten each ball slightly with a fork (form a fork pattern on the top of each biscuit).
Bake for 15 minutes or until the biscuits are pale golden and firm to the touch.
Allow to cool on the tray for 5 minutes before transferring to a cooling rack.
Passion fruit buttercream frosting
To turn your melts into passion fruit melts, you’ll need some extra butter and powdered sugar along with a passion fruit or two to whip up some passion fruit buttercream.
These are my favorite melting moments – you just can’t beat the smooth and buttery bread combined with the sweet and delicious passion fruit buttercream.
Do not add the buttercream until the biscuits have cooled completely.
Once you are ready, beat butter and powdered sugar together until soft and fluffy.
Mix the passion fruit pulp.
Place about a tablespoon of buttercream on the flat side of one biscuit and sandwich another on top, flat side down, and gently squeeze together until the filling reaches the edge of the biscuit.
- 125 gram butter
- 1/4 Goblet sugar powder
- 1/2 teaspoon Vanilla extract
- 3/4 Goblet plain flour (all purpose flour)
- 1 tablespoon corn flour
Passion fruit buttercream filling
- 60 gram butter
- 1 Goblet sugar powder
- 1 big Passionflower (use 2 if smaller/less mushy)
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Preheat oven to 170 degrees Celsius (forced fan) (340 degrees Fahrenheit).
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Beat butter, powdered sugar and vanilla extract together until the mixture reaches a pale color.
-
Stir in sifted flours 1/3 at a time with a rubber spatula.
-
Using floured hands, roll the mixture into small balls (about 3/4 full spoon).
-
Place balls on a baking tray lined with baking paper. You should have 12 balls and leave at least 3 cm between each one on the tray.
-
Flatten each ball slightly with a fork (form a fork pattern on the top of each biscuit).
-
Bake for 15 minutes or until the biscuits are pale golden and firm to the touch.
-
Allow to cool on the tray for 5 minutes before transferring to a cooling rack.
Passion fruit buttercream filling
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After the biscuits have cooled completely, prepare the filling.
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Beat butter and powdered sugar together until soft and fluffy.
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Mix through passion fruit pulp.
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Place about a tablespoon of buttercream on the flat side of one biscuit and sandwich another on top, flat side down, and gently squeeze together until the filling reaches the edge of the biscuit.
Calories: 395KKL | Carbohydrates: 41G | protein: 2G | Fat: 25G | Saturated fat: 16G | Polyunsaturated fat: 1G | Unsaturated fat: 7G | trans fat: 1G | Cholesterol: 66mg | sodium: 203mg | potassium: 74mg | fiber: 2G | Sugar: 26G | vitamin: 951IU | Vitamin C: 4mg | calcium: 12mg | iron: 1mg
