This recipe is made with The Bakery Chef™ Hub. The power and speed makes light work of heavy doughs and batters
Biscuit dough
Ingredients
250g butter, softened
1/2 cup (80g) icing sugar
1 teaspoon vanilla extract
1 1/2 cups (225g) plain flour
2/3 cup (80g) custard powder
Extra Icing sugar, for dusting
Method
For best results, use the Breville Bakery Boss® Stand Mixer
Preheat oven to 160°C fan forced. Line two baking trays with baking paper. Assemble mixer with the scraper beater and the large mixer bowl. Add butter, sugar and vanilla to bowl. Slowly turn mixer to LIGHT MIXING setting and beat for 1 minute
Increase speed to CREAM/BEAT setting and beat for 3-4 minutes until pale and creamy. Reduce speed to LIGHT MIXING setting; add flour and custard powder and beat until just combined
Roll heaped teaspoons of mixture into balls. Place onto prepared baking trays. Press with a floured fork to flatten slightly. Bake for 15-18 minutes or until firm to touch. Allow to cool on trays for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining biscuit mixture
FIlling
Ingredients
125g butter, softened
1 1/2 cups (240g) icing sugar
1/4 cup (60ml) passionfruit pulp
Method
Assemble The Bakery Chef™ Hub stand mixer using Scraper Beater
Combine the butter and icing sugar in the mixer bowl. Slowly turn mixer to AERATE/WHIP setting and beat 1 minute, increase speed to CREAM/BEAT setting and beat further 1-2 minutes until thick and pale. Fold through the passionfruit pulp
Spread half the biscuits with passionfruit filling and sandwich together with remaining biscuits. Dust with extra icing sugar just before serving serve
