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Melting Moments with passionfruit butter


  • In a large bowl, beat 250 gm butter with 75 gm icing sugar and the lemon zest. Add both flours and stir until well combined using a wooden spoon. Then knead the dough until smooth and well incorporated with your hands, before wrapping in clingwrap and putting in the fridge for 30 mins.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Divide the dough into 13 slices, cut each one in half and roll into balls. Then place on 1-2 lightly oiled baking trays, being careful not to overcrowd, and flatten a little with a fork.
  • Cook the biscuits in the oven for about 10-12 mins until light golden. Then set aside in the tray for 5 mins, before putting on a rack to cool.
  • At the same time, beat the remaining butter until pale and creamy. Add 50 gm icing sugar and beat until well incorporated. Then add the passionfruit pulp with the remaining icing sugar and beat until well combined.
  • When the biscuits have cooled, using a piping bag, pipe the passionfruit butter onto the flat side of half of the biscuits. Then gently press the remaining biscuits on top and dust with extra icing sugar.
  • from “Simply Good Food” by Neil Perry


  • 280 gm softened unsalted butter
  • 175+ gm icing sugar
  • grated rind of 1 lemon
  • 250 gm plain flour
  • 50 gm rice flour
  • cooking oil spray
  • pulp from 2 passionfruit

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm