Melting moments are a nostalgic favourite of mine. They’ve been given a whole new lease of life here with delicious passionfruit cashew cream. Try the cashew cream as an icing for cupcakes, a cake filling or even on your toasted sourdough for breakfast.
- 125 g (4½ oz) butter, softened
- 2 tbsp rice malt syrup
- 2 tsp vanilla bean paste
- 110 g (4 oz/¾ cup) plain (all-purpose) spelt flour
- 50 g (1¾ oz/⅓ cup) cornflour (cornstarch), plus extra for dusting the fork
Passionfruit cashew cream
- 75 g (2¾ oz/½ cup) raw cashews
- 2–3 passionfruit
- 2 tsp rice malt syrup
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 1 hour
Chilling time: 15 minutes
For the passionfruit cashew cream, soak the cashews in cold water for 1 hour. Strain the passionfruit, keeping both the juice and the seeds. You will need about 1 tablespoon of passionfruit juice. Drain the cashews, rinse well and drain again. Put the cashews in a blender with the passionfruit juice and blend until smooth. Add a little more passionfruit juice or water to balance the flavour (it should have a tangy kick) and to get a thick, spreadable consistency. Stir in the passionfruit seeds. Transfer to a bowl and pop in the refrigerator, covered, until required.
Meanwhile, preheat the oven to 160°C/320°F (fan-forced). Line two baking trays with non-stick baking paper.
Beat the butter, rice malt syrup and vanilla bean paste with an electric mixer until well combined, scraping down the side of the bowl as necessary.
Sift the flours into the butter mixture and mix on low speed until combined.
Roll 2 teaspoonfuls of the dough into balls and place on the prepared trays about 3 cm (1¼ in) apart.
If you find the mixture slightly too sticky to roll, particularly if the weather is hot, chill in the refrigerator
for 15 minutes or so to firm up. With a fork dipped in extra cornflour, flatten the balls lightly to about
1 cm (½ in) thick. Bake for 10–12 minutes or until just starting to colour around the edges. Remove from the oven and leave to cool on the trays.
Before serving, spread a little of the passionfruit cashew cream on half of the biscuits. Place the remaining biscuits on top of the cream and sandwich the biscuits together.
The unfilled biscuits will keep for up to a week in an airtight container. The passionfruit cashew cream will keep in a sealed container in the refrigerator for up to 2 days.
Recipe and image from Incredible Bakes That Just Happen to be Refined-Sugar Free by Caroline Griffiths (Smith Street Books, $39.99 hbk) .
View more refined sugar-free recipes from Incredible Bakes here.
View our Readable feasts review and more recipes from the book here.