Gluten-free Passionfruit Melting Moments
Recipe type: Biscuits
Serves: About 17 paired biscuits
For the biscuits:
  • 250g (8.8 oz) butter, softened
  • 230g (8.1 oz) plain flour (I used gluten-free flour blend)
  • 90g (3.1 oz) icing sugar (confectioner's sugar)
  • 100g (3.5 oz) cornflour (corn starch)
  • 1 teaspoon finely grated lemon rind
For the passionfruit filling: (All ingredients need to be same temperature)
  • 60g (2.1 oz) butter, softened
  • 150g (5.2 oz) pure icing sugar (confectioner's sugar)
  • 1 passionfruit (I used two passionfruit, and added more icing sugar to thicken)
  • 2 teaspoons lemon juice
For the biscuits:
  1. Preheat oven to 160°C (320°F). Line an oven tray with baking paper.
  2. Use an electric mixer to beat butter until pale and creamy. Sieve the flour, icing sugar and cornflour and add it, along with the lemon zest to the butter. Beat at the lowest setting (mine has a 'fold' setting) until just combined, or stir with a wooden spoon. NB: The mixture will look dry and not form into a ball - that's how you want it.
  3. Hand-roll teaspoonfuls of mixture into walnut-sized balls (I weighed each piece to between 18-20 grams (0.63-0.70 oz) each).
  4. Place balls on lined tray, about 3cm (1.5 inches) apart. Use a fork dusted with cornflour (I found the cornflour wasn't necessary) to gently flatten to about 4 cm (1.5 inches) in diameter.
  5. Bake for 15-20* minutes until firm to the touch (their colour will barely change). Set aside on the tray to cool.
For the passionfruit filling:
  1. In an electric mixer beat the butter until pale and creamy. Add the icing sugar, passionfruit pulp and lemon juice and beat until well combined. NB: If the mixture is too liquid, add more icing sugar; if it's too thick, add more passionfruit or lemon juice.
To assemble:
  1. Place filling in a small piping bag fitted with a fluted nozzle. Pipe a little filling onto the underside of a biscuit, then sandwich with a second biscuit. Repeat with remaining biscuits and filling.
  2. Store the biscuits in a sealed container in the fridge - when ready to serve, take them out for about 15-20 minutes so that the filling softens a little (though we loved ours straight out of the fridge!).
I actually baked mine for about 25-30 minutes, as they were still extremely soft to the touch at 15 minutes. I kept an eagle eye on them to ensure they didn't brown at all, though the bases (when lifted) were lightly golden.
Recipe by The Kiwi Cook at