A movie I simply adore was on TV yesterday – I believe it was the 7th time I watched it, no kidding, two of those being one right after the other, on the same day, when it was released.
Inspired by the two faces of that mirror, I bring you a buttery recipe with passion fruit, after the fresh one I posted Sunday. From a gorgeous passion fruit themed article on DH magazine #37.
Yoyo cookies with creamy passion fruit filling
from Donna Hay magazine
175g unsalted butter, softened
115g confectioners’ sugar, sifted
2 teaspoons finely grated lemon zest
265g all purpose flour, sifted
35g corn flour (cornstarch), sifted
1/3 cup (80ml) passion fruit pulp
125g unsalted butter, softened
150g confectioners’ sugar, sifted
¼ cup (60ml) passion fruit pulp
Preheat the oven to 160ºC/320ºF; line two large baking sheets with baking paper.
To make the filling, place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Strain the passion fruit pulp through a sieve to remove the seeds. Add to the butter mixture and beat for further 3-4 minutes or until smooth. Set aside.
Make the cookies: place the butter, sugar and lemon zest in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the flour, corn flour and passion fruit pulp and mix in slow speed until combined. Roll 1 rounded teaspoon of the mixture into balls with damp hands and place on prepared sheets – if the mixture gets a little sticky, refrigerate it for 15-20 minutes. Press each cookie with a damp fork to flatten. Bake for 12-15 minutes or until light golden. Allow to cool on sheets.
Sandwich the cookies together with the passion fruit filling to serve.
* I was pretty generous filling the cookies and still got loads of filling left. I believe half the recipe would be enough.
Makes 28 sandwich cookies