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39
PAge heAder.....DESSERTS
PASSIONFRUIT YO YOS’
Uses the small and large bowl:
Makes 20 sandwiched biscuits
INGREDIENTS
250g butter, softened
½ cup (80g) icing sugar
1 teaspoon vanilla extract
1 ½ cups (225g) plain flour
2
⁄3 cup (80g) custard powder
Extra Icing sugar, for dusting
Filling
125g butter, softened
1 ½ cups (240g) icing sugar
¼ cup (60ml) passionfruit pulp
METHOD
1. Preheat oven to 160°C fan forced. Line
two baking trays with baking paper.
Assemble mixer with the scraper beater
and the large mixer bowl. Add butter,
sugar and vanilla to bowl. Slowly turn
mixer to LIGHT MIXING setting and
beat for 1 minute.
2. Increase speed to CREAM/BEAT setting
and beat for 3–4 minutes until pale
and creamy. Reduce speed to LIGHT
MIXING setting; add flour and custard
powder and beat until just combined.
3. Roll heaped teaspoons of mixture into
balls. Place onto prepared baking trays.
Press with a floured fork to flatten
slightly. Bake for 15–18 minutes or until
firm to touch. Allow to cool on trays for
5 minutes before transferring to a wire
rack to cool completely. Repeat with
remaining biscuit mixture.
4. For the filling; assemble mixer using
scraper whisk, without whisk, and the
small bowl. Add butter and icing sugar
to bowl. Slowly turn mixer to AERATE/
WHIP setting and beat 1 minute.
Increase speed to CREAM/BEAT
setting and beat further 1–2 minutes
until thick and pale. Fold through the
passionfruit pulp.
5. Spread half the biscuits with passionfruit
filling and sandwich together with
remaining biscuits. Dust with extra icing
sugar just before serving serve.
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