My name is Benjamin, and once again, it is my pleasure to be a guest on mummy's cooking blog. You may remember me as The Pudding, but since evolving from a crawler to a walker, I am now not the tubby little guy I used to be.
Don't be fooled by my new svelte appearance...I am Mummy's right hand man in the kitchen. I do all the taste testing and licking of the spoon. I even get my hands in the thick of it all when Mum's not looking.
I don't like to brag, but I am a pretty awesome cook.
Mum always gets me to cook up something delicious, especially when her girlfriends are coming over for a cuppa. She said that when my new brother or sister comes I am going to have to cook dinner every night. Phew! and I'm only 16 months old.
Today I made Passionfruit Melting Moments, and they are so yummy and crumble away in your hands if you squeeze them too hard. I made a real mess while taste testing. So yum yum yum! And thirsty work too.
PASSIONFRUIT MELTING MOMENTS (from The Essential Baking Cookbook)
250g butter, softened
1/3 cup icing sugar
1 tsp vanilla essence
1 1/2 cups self raising flour
1/2 cup custard powder
60g butter, softened
1/2 cup icing sugar
1 1/2 tbsp passionfruit pulp
Preheat oven to 180C.
Beat butter and sugar together until combined and creamy. Then beat in the vanilla essence. Sift in the flour and custard powder and mix with a knife, in a cutting motion, forming a soft dough.
Roll tablespoons of the dough into balls and lightly flatten with a floured fork. Bake for 20 minutes until lightly golden. Cool slightly on trays before transfering to wire racks to cool completely.
To make the filling, combine the butter, sugar and pulp in a small bowl and beat until thick and creamy. When the biscuits are cooled, pair together with the filling between.
NOTES: these biscuits last for up to 4 days in an airtight container. Makes about 15 pairs.
BEN'S TIPS: Make sure the dough balls are all the same size so they all match up in neat pairs at the end!