Passionfruit & Cumquat Creams

When I visit people I usually take a little homemade treat for my hosts. A filled or cream biscuits is a bit more special and the fillings can be varied.  This is a variation of the yo-yo biscuit and can also be varied with spices or other flavours.

Packaged into a cellophane bag

At this time of the year I make small batches of preserves such sweet orange marmalade, cumquat jam/marmalade and lemon butter or curd. A small amount of these preserves make for a really fabulous cream filling. I make the marmalade extra thick for this purpose and will purée the marmalade to ensure a smooth spreadable filling.

Extra thick cumquat jam/marmalade

The cream filling

Passionfruit & Cumquat Creams

1 cup self raising flour ½ cup cornflour

1/3 cup icing sugar 2/3 cup butter / 165grams

The biscuit mixture can be made in a food processor.

Method

Set oven at 170C. Brush or spray oven tray with oil or cover base with baking paper.

Sift flour, cornflour and icing sugar.

Rub in butter and work the mixture into a dough.

Roll the mixture into small balls and place on oven tray. Using a fork, flatten each ball a little.

Bake at 170C for 15-20minutes, until just starting to colour / pale fawn colour.

Cool on tray for a few minutes and then transfer to a cake cooler.

Join biscuits together in pairs with passionfruit and cumquat butter icing.

Passionfruit and Cumquat Butter Icing

1 cup icing sugar 2 tablespoons soft butter

1teaspoon Queen passionfruit paste/gel 1 tablespoon thick cumquat marmalade, pureed Use 2 -4 teaspoons orange or cumquat juice if you do not have marmalade

The icing can be made in a food processor.

Method

Sift icing sugar.

Cream butter, add the pureed marmalade and mix well. Beat in the icing sugar

The icing should be thick and spreadable. Add a little water or extra marmalade if too firm or some extra icing sugar if too soft.