Name: Passionfruit sponge cookies recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 14
Ingredients: 200g butter, softened; 1/2 cup caster sugar; 1 3/4 cups plain flour; 1/4 cup cornflour; 2.00 tsp vanilla essence; 2.00 cup icing sugar; 3 passionfruit; 100g butter, softened; 3/4 cup thickened cream

by Greer Worsley Last updated on 12/07/2021

These sweet little cookies are like miniature passionfruit sponge cakes. They’re filled with a vanilla cream and topped with a delicious and tangy passionfruit icing. - Greer Worsley

Ingredients

200g butter, softened
1/2 cup caster sugar
1 3/4 cups plain flour
1/4 cup cornflour
1 tsp vanilla essence
1 cup icing sugar
3 passionfruit

For filling

1 cup icing sugar
100g butter, softened
1 tsp vanilla essence
3/4 cup thickened cream

Method

Step 1

In a stand mixer or using hand-held beaters, beat butter and sugar until pale and creamy. Add flour, cornflour and vanilla, and beat until smooth. Turn out onto a large strip of cling film and bring together into a disc. Wrap in the cling film and refrigerate for 30 minutes to chill.
Step 2

Preheat oven to 160C/140C. Line 2 large oven trays with baking paper. Remove dough from fridge and roll into 28 small even balls. Place on baking trays a few centimetres apart, and use a fork to gently flatten.
Step 3

Bake for 15 minutes, then remove from oven and allow to cool on the tray.
Step 4

To make filling, sift icing sugar into a bowl and add butter and vanilla. Beat for 3 minutes until very smooth and creamy. Add cream and continue beating until thick and smooth. Transfer to a piping bag with a star tip.
Step 5

Make the passionfruit glaze by sifting icing sugar into a small bowl. Strain passionfruit pulp through a sieve to separate seeds from liquid. Add enough liquid to the icing sugar to form a spreadable glaze. Add back in a few of the seeds.
Step 6

Pipe filling onto the flat side of half the biscuits. Top with remaining biscuits. Spoon a little of the passionfruit glaze over each biscuit and allow to set.

Recipe Notes

from Australia’s Best Recipes team

+ 30 mins chilling

These biscuits keep for a couple of days in an airtight container. They can be refrigerated.

You can use tinned passionfruit pulp, but fresh is always better. Add a few passionfruit seeds back into the glaze for that signature passionfruit sponge look.

Recipe and photo by Greer Worsley.