Melting moments are a classic tea-time biscuit! Their soft crumbly texture is so delicious, while the filling adds just the right amount of sweetness. This passionfruit version is easy to whip up thanks to the use of ready-made curd – if you feel inclined, you can definitely make your own though! The biscuit base has a splash of rum, which adds just the right amount of flavour to the simple dough mixture. If passionfruit isn’t your thing, try lemon curd or raspberry jam instead!
- 100g unsalted butter
- 65g caster sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ Tablespoon rum
- ¼ Teaspoon baking soda
- ½ Tablespoon milk
- 150g cornstarch
- 100g plain flour
- 10g shredded unsweetened coconut
- ½ teaspoon baking powder
- ½ cup passion fruit curd (store bought)
1. In a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add the egg, the vanilla extract and the rum. Mix until well combined.
2. In a small bowl, dissolve the baking soda in the milk. In a medium bowl mix the cornstarch, flour, coconut and baking powder. Mix until combined. Add the dissolved baking soda and mix well. Slowly add the flour mixture to the stand mixer. Mix until all the ingredients are well combined. The dough is kind of dry, with cracks. Press the dough together into a ball and flatten slightly into a disk shape. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the oven to 180°C. Prepare two baking sheets with baking paper. On a lightly floured surface, roll the dough out to 1cm thick. Cut out biscuits with a round cutter. Arrange on baking paper, leaving about 3 cm of space between cookies. Bake for 8-10 minutes, turn around and bake for 8-10 minutes more, or until the biscuits just start to darken around the edges. Transfer to a wire rack to cool completely.
4. Spoon 1 teaspoon passion fruit curd into a biscuit, make an even layer over the entire biscuit leaving a small space around the edge. Top with a second biscuit and press lightly to adhere. Sprinkle with icing sugar.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here