Passionfruit Melting Moments

Passionfruit Melting Moments


Servings 12
Time Needed Prep
Ingredients 11
Difficulty Medium

Rating (click to rate)

5.0 based on 1 rating.


  • 200 g Butter (softened)
  • 90 g Icing Sugar
  • 1/4 cup Lime Juice
  • 1 tsp Vanilla Extract
  • 225 g Plain Flour
  • 100 g Cornflour
  • 1 Passionfruit Curd
  • Lime Butter
  • 225 g Icing Sugar
  • 75 g Unsalted Butter (room Temperature)
  • 30 ml Lime Juice

Nutrition Information

Qty per
90g serve
Qty per
Energy 401cal 444cal
Protein 2.52g 2.79g
Fat (total) 20g 22g
 - saturated 13.2g 14.6g
Carbohydrate 52g 58g
 - sugars 31g 34g
Dietary Fibre 1.58g 1.75g
Sodium 139mg 154mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Passionfruit Melting Moments

This recipe is from Passionfruit Australia Inc – you see, passionfruit is in season at the moment!  I have four beautiful passionfruit vines here at my property in Gympie and they are just ripening on the vine.  They are so delicious and the pulp freezes really well so you can enjoy beautiful passionfruit all the time!

I can’t wait to make this recipe as I’m a huge fan of Melting Moments (just ask my thighs!).


  1. To make the biscuits, beat the butter, icing sugar, lime juice and vanilla extract with an electric mixer for 3 minutes, until pale and creamy.

  2. Sift flour and cornflour over the butter mixture and stir with a wooden spoon until well combined.  Refrigerate for 10 minutes to firm up slightly.

  3. Preheat the oven to 160 degrees and line two oven trays with baking paper.

  4. Roll a heaped tablespoon of dough into a ball, place on a lined tray and press lightly with the tines of a form to form a cross-hatch pattern on the top.  Repeat with remaining dough to make 24 biscuits.

  5. Bake approximately 14 minutes until just golden.  Cool briefly on trays, then transfer to a wire rack to cool completely.

  6. Beat the Lime Butter ingredients with an electric beater for 3 minutes until pale and creamy.

  7. Top half the biscuits with lime butter and refrigerate for 15 minutes to firm up.

  8. Top line butter with a spoonful of cooled passionfruit curd and sandwich with the remaining biscuits.

  9. Store sandwiches biscuits in an airtight container in the refrigerator for up to three days.

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About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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