Recipe: Passionfruit Butter filled Yo Yo's

Recently I have been given an abundance of home grown passionfruit.  The tartness of this fruit is a great topper for yoghurt or muesli and of course it is wonderful to bake with.  For me the thought of the passionfruit sends my mind straight to the glistening icing sitting on top of a vanilla slice.  This got me thinking about passionfruit icing and hence the focus of this recipe is on the passionfruit butter filling of the basic yo yo biscuit. 

The key to this recipe is the balance of the creaminess of the butter, sweetness of the icing sugar and tartness of the passionfruit.  Not only do you need to balance the flavours, the consistency of the passionfruit butter relies heavily on the juiciness of the fruit itself.  Now don’t be put off by the thought of balancing flavours and worrying about how fluffy your passionfruit butter turns out as I have taken out most of the guess work for you.  This recipe won’t consume too much of your time and makes for a refreshing but emazingly sweet afternoon treat.

Ingredients:

250grams unsalted butter
1 teaspoon vanilla essence
½ cup icing sugar
1 ½ cups plain flour
¼ cup corn flour

Passionfruit butter:
80grams unsalted butter
2/3 cup icing sugar
1 tablespoon passionfruit pulp (roughly the pulp of two passionfruit)

Method:

1.    Preheat oven to 140 degrees fan forced and line two biscuit trays with baking paper;
2.    Beat butter, vanilla essence and icing sugar in a bowl with electric beaters until light and fluffy and pale in colour;
3.    Sift in dry ingredients in two batches and beat;
4.    Roll round teaspoons of mixture into balls and place them about 2-3cms apart on the trays.  Gently flatten with a fork;
5.    Bake biscuits for about 12-15 minutes or until firm;

Passionfruit Butter: 

1.  Beat butter and icing sugar in a small bowl until light and fluffy.  Add the passionfruit pulp and stir; and

2.  Once biscuits are cool fill them with the passionfruit butter.

Tips:

Makes about 30 filled biscuits. 
Make sure you adjust the consistency of the passionfruit butter if required by adding more icing sugar or a dash of water if necessary.