250 g softened butter
1 tsp vanilla essence
1/2 cup icing sugar
3 1/2 tbsp granadilla pulp
1 2/3 cups cake flour
1/2 cup cornflour
Granadilla Butter Icing
80 g softened butter
2/3 cup icing sugar
1 tbsp granadilla pulp juice
Preheat oven to 160°C line a cookie tray with baking paper
In a mixing bowl beat butter, essence and sifted icing sugar with an electric beater until pale in colour
Stir in sifted flours in two batches then stir in the granadilla pulp
With lightly floured hands take 2 level teaspoons of mixture and roll into small balls. Place on paper lined baking tray about 3 cm apart. Dip a fork in flour and gently press biscuits lightly
Bake for +-15 minutes or until biscuits resemble a pale straw colour. Transfer to a wire rack to complete cooling. When cooled sandwich biscuits together with granadilla butter icing. Dust with a little icing sugar.
Granadilla Butter Icing : Beat butter and sifted icing sugar in a small bowl until pale and fluffy. Beat in granadilla pulp juice. Recipe yields 15 sandwiched biscuits
Source : Women’s Weekly
Prepared, tried and tested by: Gail Haselsteiner
Also tried and tested by: Rashida Habib
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