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
