Makes 24 biscuits
Ingredients
250g unsalted butter, softened
1 cup pure caster sugar
1 egg
2 tsp vanilla extract
3 cups gluten-free plain flour, sifted
½ cup Dutch cocoa powder, sifted
¼ tsp xanthan gum
Passionfruit curd ingredients
3 eggs
2 egg yolks
1 cup pure caster sugar
150ml strained passionfruit pulp
250g butter, chopped
Method
- Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the egg and vanilla; beat for a further 2–3 minutes or until well combined. Add flour, cocoa and xanthan gum, and beat until the mixture just comes together to form a smooth dough.
- Divide the dough in half. Roll the doughs out between 4 sheets of non-stick baking paper to 3mm thick.Refrigerate for 30 minutes or until dough is firm.
- Preheat oven to 180°C (160°C fan forced). Line 3 large baking trays with non-stick baking paper. Use a 5 x 8cm fluted cutter to cut the dough, re-rolling as necessary. Place on the trays and bake for 10 minutes or until dry to the touch. Allow to cool on the trays for 5 minutes. Transfer to wire racks to cool completely.
- Meanwhile, to make the passionfruit curd, place the eggs and 2 yolks, sugar and passionfruit in a medium saucepan over low heat. Whisk until the sugar has dissolved. Add the butter and whisk the mixture for 15-18 minutes, or until butter has melted and the mixture is thick and coats the bake of a spoon. Pour through a fine meshed sieve, cover with plastic wrap and refrigerate until cold.
- Lay half of the biscuits on a bench, spoon over a teaspoon of the curd and sandwich to close. Refrigerate for 10 minutes, or until firm.
Smart Tip
Passionfruit curd will last for a couple of weeks in the fridge. You can freeze the cookie dough, ready to bake from frozen. To bake from frozen, cook for 13 minutes, or until dry to the touch.
For gluten-free or vegan recipes, always check ingredients on packaging carefully to ensure any product you use is entirely gluten-free/vegan.
