This week I made these Gluten Free Passionfruit Cream Biscuits which have been on my “to bake” list since October last year! They were positively delicious and a nice change from standard vanilla cream biscuits.
The original recipe comes from “The Afternoon Tea Collection” from the Australian Women’s Weekly that I then modified to be gluten free. I actually received the cookbook for my birthday last year and I’ve wanted to make a gluten free version of their recipe ever since.
The great thing about this recipe is that you can usually buy canned passionfruit pulp when passionfruit isn’t in season.
Thanks for stopping by.
The Naughty Dietitian.
- 125 g butter, softened
- ⅓ cup caster sugar
- 2 tbsp golden syrup
- 1 cup gluten free self raising flour, sifted
- ⅔ cup gluten free plain flour, sifted
- ¼ cup passionfruit pulp, strained and seeds removed
- 2 tbsp passionfruit pulp, strained and seeds removed
- 90 g butter, softened
- 1 cup icing sugar
Using a stand mixer fitted with the paddle attachment, on medium speed beat the butter and sugar until light and fluffy. Add golden syrup and beat until combined. Then add the sifted flours and strained seedless passionfruit pulp and stir until combined.
Turn the dough onto a floured surface and knead gently until smooth. Halve the dough and refrigerate for 30 minutes.
Preheat the oven to 180°C and line two baking trays with baking paper. Then roll out each dough round between baking paper to approx 4-5mm thickness. Using a 4cm round cookie cutter, cut out 48 biscuits placing them 2cm apart on baking trays. Bake for 10 minutes or until lightly golden then allow to cool.
Using a stand mixer fitted with the paddle attachment, on medium speed beat the butter and sugar until light and fluffy. Add the passionfruit pulp and beat for a further 10-20 seconds. Then spoon the mixture into a piping bag and pipe the cream onto half of the biscuits; top with the remaining biscuits.