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Ingredients
250g salted butter, at room temperature
60g icing sugar, plus extra for dusting
230g plain flour
75g cornflour
FOR THE BUTTERCREAM
100g salted butter, at room temperature
150g icing sugar, sifted
Method
Preheat the oven to 180°C, gas mark 4. Halve each passion fruit and scoop the flesh into a sieve, pressing down with the back of a spoon to release the juice (you will need 41⁄2 tbsp in total).
For the biscuits, cream together the butter and icing sugar with electric beaters (or in a freestanding mixer) until pale. Sift in the flour and cornflour and add 21⁄2 tbsp passion fruit juice and 21⁄2 tbsp just-boiled water. Beat until the mixture comes together; scrape down if needed.
Attach a large star nozzle to a piping bag and fill the bag with the mixture. Pipe 28 x 5cm rosettes onto parchment-lined baking sheets, about 3cm apart. Bake for 20-25 minutes, or until pale golden. Cool for 5 minutes on the baking sheets, then cool fully on a wire rack.
Meanwhile, make the passion fruit buttercream by beating together the butter, icing sugar and remaining 2 tbsp passion fruit juice until pale and fluffy. Sandwich the biscuits together using a generous amount of buttercream and finish with a dusting of icing sugar.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,383kJ/ 332kcals
Fat
20.8g
Saturated Fat
13.1g
Carbohydrates
34.1g
Sugars
16.5g
Fibre
0.8g
Protein
2g
Salt
0.4g
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