Though it rarely makes my resume these days, I’m a qualified barista. I honed my skills for 2.5 years in a tiny Gloria Jeans kiosk. It was a great job. You met plenty of people, developed some pretty useful skills and there was a nearly endless supply of caffeine, especially when the boss wasn’t looking.
I really do have Gloria Jeans to thank for my first forays into baking that extended outside of butter cake and cupcakes. Every morning as I stacked the pastry cabinet full of banana bread, cheesecakes and puddings my culinary curiosities were awakened. Often, when it came time to refresh the cabinet and get rid of old stock I’d sample a small piece of the stale cake just to get my head around a new flavour. It was here I discovered my love for banana bread and perfected the recipe, where sticky date pudding became my go to restaurant dessert and where I finally understood why a tiny melting moment biscuit cost upwards of 2 dollars.
I’ve been making this recipe ever since then, often because I couldn’t justify the exorbitant price tags. Last year my friends even got these as an edible Christmas present. Nowadays I love the simplicity of it. It’s quick, requires such few ingredients and goes perfectly with tea. If you’re not lucky enough to have fresh summer passionfruit, even tinned pulp will work. Just taste as you go as the tinned variety already has added sugar. This recipe also works well with a gluten free flour blend, I tend to prefer a blend that’s more rice/potato flour based.
Ingredients – Melting moment biscuits
- 250g butter
- 1/3 cup icing sugar
- 11/2 cups plain flour
- 1/2 cup cornflour
Ingredients – Passion fruit butter cream
- 60g butter
- 1 passion fruit
- 1 cup icing sugar
- 2 tsp. lemon juice (or to taste)
- Preheat oven to 180C/350F.
- Beat the butter and icing sugar with an electric mixer until pale and creamy. Then add the two flours and stir with a wooden spoon until combined and dough-like.
- Roll teaspoons of the mixture into balls and place on a lined baking tray about 1 inch apart.
- Using a fork dipped in flour press the top of the biscuits down, flattening slightly and making an impression with the prongs.
- Bake for 10-12 minutes or until cooked through. You don’t want the biscuits to have much colour.
- For the butter cream filling, beat the butter with an electric mixer until pale and fluffy. Then add the icing sugar, passion fruit pulp and lemon juice before beating well until mixed together.
- Fill the cooled biscuits with the butter cream filling.