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Friday, October 4, 2013


Over the summer, I discovered Passionfruit in a local supermarket. I was thrilled, I was excited, I was filled with longing and nostalgia, I was shocked at the price!! $1.99 for one diminutive fruit, for something that grows prolifically back home in New Zealand.
I was sentimental and wistful enough for my childhood spent cutting passionfruit in half and spooning out the flesh that I bought several. Although, for that matter, I would do the same thing with a kiwifruit, feijoa or tamarillo.
Now I'm no longer a child, slurping the pulp out of the passionfruit in my Aunties back yard, I wanted a sophisticated alternative, so I baked it into these delicate cookies.


113 grams of butter, softened
1 teaspoon finely grated lemon rind
1/2 cup icing sugar
1 egg
1 1/4 cups flour
1/4 teaspoon baking soda
1 passionfruit, halved


100 grams of white chocolate, chopped
2 tablespoons cream
1 passionfruit, halved

Heat oven to 180C. Line baking trays with baking paper.
Using an electric mixer, beat butter, lemon rind and icing sugar for 5 minutes or until light and fluffy. Add egg. Beat to combine. Stir in flour and baking soda. Stir in passionfruit pulp.
Roll heaped teaspoons of mixture into balls. Place on prepared trays. Flatten each slightly with the back of a spoon. Bake for 8 to 10 minutes or until light golden.
Cool on trays for 5 minutes, transfer to a wire rack.
Meanwhile make ganache - place chocolate and cream in a heatproof, microwave safe bowl. Microwave, stirring every 30 seconds, until melted and smooth.
Stir in passionfruit pulp. Stand for 30 minutes or until thickened. Top cookies with ganache. Stand for 5 minutes. Serve.

Recipe adapted from Taste‎

1 comment:

  1. WHERE did you find that passionfruit?! I would kill for some of that! Amanda