Golden Cloud Passionfruit Melting Moments
Enjoy a cuppa Billy Tea down under with these buttery Passionfruit Melting Moments!
Time: 50 minutes
Recipe by: Thando Manyoni
250g salted butter, room temp
60g icing sugar
3 tbsp passion fruit juice
220g Golden Cloud Cake Flour
100g salted butter
150g icing sugar
3 tbsp passionfruit pulp
2 tsp lemon zest
2 tbsp black tea leaves
1 stalk lemon grass
Honey, to serve
Preheat the oven to 180C and prepare a baking tray.
For the biscuits, cream together the butter and icing sugar until pale. Sift in the flour and cornflour and the passion fruit juice and stir until well combined. Refrigerate for 10 minutes to firm up slightly.
Roll a heaped tablespoon of dough into a ball, place on a lined tray and press lightly with a fork to form a cross-hatch pattern on the top.
Bake for 15 minutes or until golden brown. Remove from the oven and transfer to a cooling rack.
Make the buttercream by beating together the butter and icing sugar until pale and fluffy. Fold in the passionfruit pulp and lemon zest until smooth. Sandwich the biscuits together using a generous amount of buttercream and finish with a dusting of icing sugar.
Prepare the billy tea by bring 1.5L water in saucepan to a boil. Add tea and lemongrass, reduce the heat and simmer for 10 minutes. Strain and serve
Chefs Tip: It is important to ensure the biscuits are completely cooled before sandwiching with the buttercream, otherwise it will melt.
In Australia, billy tea is traditionally made using a billy can, with their indigenous ingredient lemon myrtle which we’ve substituted with lemon grass.