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Passionfruit Cream Sandwiches bring buttery biscuits and tangy granadilla icing together. A delicate homemade biscuit for afternoon tea, baking and dessert tables.
These Passionfruit Cream Sandwiches are delicate, buttery and filled with tangy granadilla icing.
Granadilla isn’t just for spooning over dessert. Passionfruit Cream Sandwiches turn it into a tangy filling for delicate buttery biscuits.
Why You Will Love and Enjoy Passionfruit Cream Sandwiches
- These buttery biscuits are delicate, crisp and easy to shape with your hands.
- The tangy granadilla butter icing adds just enough fruity flavour without overpowering the biscuit.
- They’re lovely with tea or coffee and look far more complicated than they really are.
Passionfruit Cream Sandwiches
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 15 sandwiched biscuits 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These delicate little biscuits are crisp, buttery and filled with a tangy granadilla butter icing that gives every bite a lovely fruity lift. They’re the kind of teatime treat that looks fancy but is actually quite easy to make in your own kitchen.
Ingredients
Units
Scale
Biscuits
- 1 cup – 250 g butter, softened
- 1 tsp vanilla essence
- 1/2 cup icing sugar, sifted
- 3 1/2 tbsp granadilla pulp
- 1 2/3 cups cake flour, sifted
- 1/2 cup Cornflour, sifted
Granadilla Butter Icing
- 1/3 cup – 80 g butter, softened
- 2/3 cup icing sugar, sifted
- 1 tbsp granadilla pulp juice
Instructions
- Preheat the oven to 320⁰F (160⁰C) and line a baking tray with baking paper.
- Beat 250 g softened butter, 1 tsp vanilla essence and 1/2 cup sifted icing sugar with an electric beater until pale and creamy. Don’t rush this part, as properly creamed butter gives the biscuits a lighter texture.
- Stir in 1 2/3 cups sifted cake flour and 1/2 cup sifted Cornflour in two batches. Mix gently after each addition until the dough starts coming together, then stir in 3 1/2 tbsp granadilla pulp. The dough should be soft but firm enough to roll. If it feels unusually sticky, chill it for 10 to 15 minutes before shaping.
- Using lightly floured hands, scoop out 2 level tsp of dough for each biscuit and roll into small, even balls. Place them on the lined baking tray about 3 cm apart, as they need a little room to spread.
- Dip a fork lightly in flour and gently press each ball to flatten it slightly. You don’t need to press all the way through.
- Bake at 320⁰F (160⁰C) for about 15 minutes, or until the biscuits are a pale straw colour.
- Leave the biscuits on the tray for a few minutes, then carefully transfer them to a wire rack and allow them to cool completely before filling. They’ll firm up as they cool.
- For the icing, beat 80 g softened butter and 2/3 cup sifted icing sugar in a small bowl until pale and fluffy. Beat in 1 tbsp granadilla pulp juice until smooth and creamy. If your granadilla pulp has a lot of seeds, press some pulp through a fine sieve to collect the juice for a smoother icing.
Nutrition
- Serving Size: 1
- Calories: 266
- Sugar: 9.6 g
- Sodium: 3.2 mg
- Fat: 18.1 g
- Saturated Fat: 11.1 g
- Trans Fat: 0 g
- Carbohydrates: 24.7 g
- Fiber: 0.6 g
- Protein: 1.7 g
- Cholesterol: 47.3 mg
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Additional Information and Tips
- What should the dough feel like? The dough should be soft enough to roll into balls but not sticky. If it feels too soft to handle, chill it for 10 to 15 minutes before shaping.
- Why are the biscuits baked until pale rather than golden brown? These biscuits are meant to stay a pale straw colour. Overbaking can make them too dark and take away from their delicate texture.
- How much should I flatten the biscuits with the fork? Give each biscuit a gentle press to flatten it slightly. You don’t need to press deeply or flatten it completely.
- Why must the biscuits cool completely before filling? Warm biscuits can soften the butter icing and cause it to slide out. Let them cool fully on a wire rack before sandwiching.
- What if my granadilla pulp is very juicy? Extra moisture can make the biscuit dough softer. Chill the dough for 10 to 15 minutes if necessary, and use only the specified amount of pulp.
- What if I don’t want seeds in the icing? Press the granadilla pulp through a fine sieve and use the collected juice for the icing. This gives you a smoother filling.
- Can I substitute granadilla pulp? Passionfruit pulp is the closest substitute and works very well. For a different flavour, lemon or orange juice can be used in the icing, although the flavour will change.
- Can I substitute Cornflour? Cornstarch/Maiziena can be used in the same quantity if that is the term used where you live. It helps give the biscuits their delicate, tender texture.
- How should the biscuits be stored? Store the filled biscuits in an airtight container at room temperature for up to 3 days. Keep them in a single layer or separate layers with baking paper so the icing doesn’t stick.
- Can the unfilled biscuits be frozen? Yes. Cool the baked biscuits completely, place them in an airtight freezer container with baking paper between the layers, and freeze for up to 2 months. Thaw them at room temperature before filling with freshly made granadilla butter icing.
Passionfruit Cream Sandwiches offer a delicate buttery biscuit with a bright, tangy granadilla filling that cuts through the richness. The crisp texture and fruity centre make them an easy choice for afternoon tea, entertaining or simply enjoying with a cup of coffee.
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