This recipe is from Thursday January 25, 2007 edition of The West Australian Newspaper. I first made this recipe a week ago for a special birthday morning tea. It was my mother-in-law's 85th birthday. The morning tea was made even more special by her twin brother being with us to celebrate his birthday also. The biscuits were a winner.
250 grams butter, room temperature
1/3 cup icing sugar mixture
1 1/2 cups plain flour
1/2 cup cornflour
icing
60 grams butter, room temperature
1/2 cup pure icing sugar
3 teaspoon passionfruit pulp with or without seeds or freshly squeezed orange juice
- preheat oven to 160C (150C fan force)
- cream butter and sugar until light in colour
- add sifted flours and stir to a stiff dough
- pipe or spoon on to a tray covered with baking paper ( may press slightly with the back of a fork to create lines on top of biscuits)
- bake for 10-12 minutes don't allow to colour too much
Icing method
- beat butter until it is soft and light in colour
- add sifted icing sugar and juice.
- makes 16 joined biscuits
- cool
250 grams butter, room temperature
1/3 cup icing sugar mixture
1 1/2 cups plain flour
1/2 cup cornflour
icing
60 grams butter, room temperature
1/2 cup pure icing sugar
3 teaspoon passionfruit pulp with or without seeds or freshly squeezed orange juice
- preheat oven to 160C (150C fan force)
- cream butter and sugar until light in colour
- add sifted flours and stir to a stiff dough
- pipe or spoon on to a tray covered with baking paper ( may press slightly with the back of a fork to create lines on top of biscuits)
- bake for 10-12 minutes don't allow to colour too much
Icing method
- beat butter until it is soft and light in colour
- add sifted icing sugar and juice.
- makes 16 joined biscuits
- cool
