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Passion Cream

Passion Cream comes together with Butter, Sugar, Self Raising Flour, Plain Flour, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 oz
• 1/3 cup
• 1 cup
• 2/3 cup
• 1 tbsp
• 2 oz
• 3/4 cup

Method (preview)

1. 1

   Cream butter, gradually add sugar, add lemon rind; beat until creamy.

2. 2

   Add golden syrup, mix well.

3. 3

   Add sifted dry ingredients, finely chopped ginger, passionfruit and remaining ingredients, mix until well combined.

4. 4

   Turn onto a lightly floured surface, knead lightly until smooth.

5. 5

   Refrigerate 30 minutes.

6. 6

   Roll out dough between 2 sheets of baking paper to 1/4 inch thickness.

7. 7

   Cut out biscuits with 1 1/2 inch floured fluted cutter.

8. 8

   Place on greased oven trays, bake in a moderate oven 10 minutes or until light golden.

9. 9

   Remove from trays to wire rack to cool.

10. 10

    When cold spread with Passionfruit Cream on one half of the biscuits.

11. 11

    Place the remaining biscuits on top, press gently so the cream just shows at the edges; dust top with sifted icing sugar.

12. 12

    Add passionfruit pulp gradually, mixing well after each addition so mixture won't curdle.

13. 13

    Add brandy and mix well.