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 cups 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 395.81847222222kcalcal 438.04567361704kcalcal
Protein 2.5084532550171gg 2.7760632030683gg
Fat (total) 20.027599730788gg 22.164209178393gg
 - saturated 13.204735682819gg 14.613459813134gg
Carbohydrate 51.707050293686gg 57.223326515017gg
 - sugars 30.444966960352gg 33.692935010139gg
Dietary Fibre 1.5683333333333gg 1.7356482318752gg
Sodium 138.66972222222mgmg 153.46345899445mgmg

Nutritional information does not include the following ingredients: Vanilla extract, Lime juice

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.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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