Passionfruit Filled Yoyos


Makes 16

  • 175g softened butter
  • 3/4 cup pure icing sugar, sifted
  • 2 teaspoons grated lemon zest
  • 1/4 cup cornflour, sifted
  • 1 3/4 cups plain flour
  • 1/3 cup passionfruit pulp (sieved, seeds removed)
  • 200g white chocolate chips
  • 100g thickened cream
  • 50g passionfruit pulp (sieved, seeds removed)

Method – Filling

1. Preheat oven to 160°C. Place white chocolate chips in a large heatproof bowl. Set aside.

2. Place cream and passionfruit pulp in a small saucepan and bring to the boil.
Remove from the heat and immediately pour over the chopped chocolate. Let sit
for 1 minute without stirring.

3. Using a heatproof spatula stir the mixture without creating too much air, i.e. leave
spatula on the base of the bowl and stir until the mixture resembles a smooth
creamy lump free consistency.

4. Refrigerate stirring every 15minutes until the mixture is thick enough to smooth onto
the biscuits without dripping or able to be piped through a piping bag (approx 1

5. Make the biscuits

Method – Biscuits

1. Preheat the oven to 160 degrees celsius.

2. Place the softened butter, icing sugar and lemon zest in an electric mixer and mix
on medium speed for 6-8 minutes until the mixture is smooth and creamy and pale.

3. Add the flour, cornflour and passionfruit pulp and mix on low until combined.

4. Roll a heaped tablespoon of the mixture into a ball and place on a baking tray lined
with baking paper, spacing them a few inches apart. Using a damp fork press each
ball to flatten slightly

5. Bake for 12-15minutes or until lightly golden. Allow to cool on the tray.
Do not move the biscuits whilst warm as they will break.

6. Pipe or spoon the ganache filling onto half of the cooled biscuits and
sandwich together with the other half.

Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
© All Rights Reserved Sutherland Shire Cooking School 2016

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