So, I’m back. I do realise that you probably didn’t even know that I left. It has been a year and a half since my last post and I am just amazed that so much time has gone by. Like most people, my life has been hectic. We very sadly lost someone we love, I have been studying, I changed jobs and as well as working full time, I am also on call outside of business hours and 4 of our sweet little ducks have been sick on and off for a few months which has required a lot of extra care and time. The days and months just have a way of getting away and I’m sure that most people these days would agree. As I said at the start of this post though, I am back and I will be doing my best to be better. To post more regularly (which shouldn’t be hard since this post and the last one are 1.5 years apart!) and I will be making some changes to make my blog more interesting.
My first post back is really yummy and they always disappear really quickly when I bring them out for friends. Passionfruit Melting Moments. They are so pretty and melt in your mouth delicious. They are sweet but the passionfruit gives a slight tartness to the sweet creamy filling which I love.
You can just roll the mixture into balls and flatten with the back of a fork but if you get out your piping bag with a star nozzle, the biscuits turn into the prettiest little mouthfuls of sweet buttery heaven. I like making them quite small so they are dainty and pretty and they are a fantastic addition to a tea party!
They are quick and easy to make and only take a few minutes to cook. Take them to work and your co-workers will love you.
I hope that you have an amazing, happy and healthy 2018 and all your dreams come true!!
- Biscuits
- 1¾ cups (240g) gluten free plain flour
- ½ cups (65g) vegan icing sugar
- ½ (65g) cup gluten free corn flour
- 250g vegan margarine
- 1 tsp vanilla extract
- Passionfruit Creamy Filling
- 2½ cups (310g) vegan icing sugar
- 250g vegan margarine
- ½ passionfruit
- Pre-heat oven to 160°C (320°F).
- Beat margarine, icing sugar and vanilla in a medium to large bowl until well combined and fluffy.
- Add both flours and mix beat until well combined.
- Either roll a teaspoon of mixture into a small ball and place on a tray lined with baking paper then flatten slightly or you can do what I prefer and that is to use a large piping bag with a star nozzle. Fill the bag and pipe small amounts onto the tray. If you press down slightly once you have piped a biscuit, the nozzle will then lift off without sticking. Because each Melting Moment consists of 2 biscuits, I like to make really small biscuits. They also look extremely cute and dainty. The biscuits won’t spread so you can pipe them close together.
- Bake for 15 – 17 minutes. You know they are cooked when you can pick one up without it crumbling.
- Once cooked, cool for a few minutes on the tray and then transfer to a wire rack until completely cooled.
- Passionfruit Creamy Filling
- If you are making larger biscuits, you can probably halve the ingredients for the filling.
- Beat margarine and icing sugar until well combined. Add the icing sugar in a couple of batches. Once combined, add the passionfruit. Don’t add too much because you need the cream filling to be quite stiff so it will hold its shape between the biscuits. IF the mixture is too runny, you can add a bit more icing sugar or place the bowl in the fridge for a while before you ice the biscuits.
- Using another piping bag with a star nozzle, pipe creamy filling onto the underside of a biscuit and the sandwich it with another biscuit. I like to be quite generous with the filling. If it is the middle of summer, work quickly and get the biscuits into the fridge to set a little bit.
- Serve piled up and dusted with a little bit of icing sugar.
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