Melting Moment Passionfruit Yo-Yos

These divine melting biscuits, named for the old-fashioned toy, benefit from a sharp, zingy buttercream. Make some this weekend to drop to a friend or simply enjoy at home. They are easy to make, but just try to keep the biscuits all the same size as they have to be sandwiched together.

Ingredients

For the biscuits

• 90ml passion fruit pulp
• 175g butter, softened
• 90g icing sugar, sifted
• 235g plain flour, sifted
• 40g cornflour, sifted
• 2 tsp finely grated lime zest

For the filling

• 100g butter, softened
• 150g icing sugar, sifted
• 70ml passion fruit pulp, seeds removed
• ½ tbsp lime juice (optional)

Method

1. First, make the biscuits. Heat the oven to 180C/170C fan/gas mark 4.
2. Put 90ml passion fruit pulp in a sieve and push the juice through using a wooden spoon, into a bowl. Set aside half the seeds and discard the rest.
3. Put 175g softened butter in a food mixer and beat until pale and fluffy. Don’t put the icing sugar and butter in together at this stage or the icing sugar will fly everywhere.
4. On a low speed, add 90g sifted icing sugar gradually, then add 235g sifted plain flour, 40g sifted cornflour, 2 tsp finely grated lime zest, passion fruit juice and reserved seeds. Beat until the mixture is smooth (about 1-2 minutes).
5. Line several baking sheets with baking parchment. With wet hands, form about 2 tsp of the mixture at a time into a ball, then lightly press a little to flatten it. Place on the baking sheets, spacing the biscuits about 4cm apart. Try to keep every biscuit the same size.
6. fork and use it to make light grooves in each round, but don’t press it through to the baking sheet. Bake in the oven for 15 minutes, rotating the sheets halfway through. The biscuits shouldn’t have coloured at all – in fact they don’t really look cooked, but if you gently press the surface you can feel that there is a firmness.
7. The biscuits are fragile so leave them on the baking sheets for 15-20 minutes, then transfer them to a wire rack to cool completely.
8. To make the filling, beat 100g softened butter and, when it’s fluffy, add 150g sifted icing sugar and beat on a very low speed until the sugar is becoming incorporated.
9. Add 70ml passion fruit pulp (seeds removed) and beat until this is incorporated. You may not think the buttercream needs it, but I like a final addition of ½ tbsp lime juice.
10. Spread half of the biscuits with the buttercream – go right to the edges – and sandwich with the other half. If you’re good with a piping bag, you can use one to pipe the buttercream filling. It will look prettier but it won’t change how the yo-yos taste.