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Print this Recipe    Passion Cream

PASSIONFRUIT CREAM BISCUITS

4 oz butter
1/3 cup sugar
1 tsp grated lemon rind
2 Tbs golden syrup
1 cup self raising flour
2/3 cup plain flour
1/2 tsp ground ginger
pinch salt
1 oz crystallised ginger
2 passion fruit
1 Tbs lemon juice

2 oz butter
3/4 cup icing sugar
1 passion fruit
2 tsp brandy

Cream butter, gradually add sugar, add lemon rind; beat until
creamy. Add golden syrup, mix well. Add sifted dry ingredients,
finely chopped ginger, passionfruit and remaining ingredients, mix
until well combined.

Turn onto a lightly floured surface, knead lightly until smooth.
Refrigerate 30 minutes. Roll out dough between 2 sheets of baking
paper to 1/4 inch thickness. Cut out biscuits with 1 1/2 inch
floured fluted cutter. Place on greased oven trays, bake in a
moderate oven 10 minutes or until light golden. Remove from trays
to wire rack to cool.

When cold spread with Passionfruit Cream on one half of the biscuits.
Place the remaining biscuits on top, press gently so the cream just
shows at the edges; dust top with sifted icing sugar.

PASSIONFRUIT CREAM:- Cream soft butter and sifted icing sugar until
white and fluffy. Add passionfruit pulp gradually, mixing well
after each addition so mixture won't curdle. Add brandy and mix
well.

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