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The passion fruit vine in my front yard continues to bear fruit- at an amazing rate – and so we continue to try recipes that incorporate fresh passion fruit. As it is the holiday season and Christmas cookie time, it seemed like a good idea to combine the two into one awesome cookie. It had been my goal from the previous year to try and work more tropical flavors into my annual cookie binge- after all, we are in the Caribbean!
There was good feedback about these cookies- the passion fruit flavor was there, but not too overpowering. They were supposed to come out a bit flatter and chewier so I made a mistake somewhere in this recipe and I think it was using granulated sugar instead of caster sugar. Lesson learned! What is caster sugar? I had to google this- but it is a superfine sugar (but not powdered) so you want to throw your sugar in a blender or coffee grinder before using if you can’t find super-fine sugar.
1/4 cup fresh passion fruit pulp without seeds
3 tsp. of passion fruit seeds
2 teaspoons baking powder
2 1/2 cups flour
1/4 teaspoon salt
2/3 cup caster sugar
1/2 cup butter
1/2 – 1 cup light brown sugar for rolling dough in before baking
Cut open your passionfruit and, using a spoon, scoop the pulp and seeds into a bowl. Whisk it to loosen the seeds from the pulp.
Strain the pulp until you get ¼ cups of passion fruit juice. Add back in 3 tsp. of seeds – they will provide a bit of crunch and color to your cookies.
Mix dry ingredients (flour, baking powder and salt) in a small bowl and set aside.
Beat together the butter and sugar, and then add in eggs one at a time until well-blended.
Add passion fruit juice and beat again.
Slowly add in the dry ingredients to the wet mix.
Chill for about 20 minutes.
Roll the dough into 1 inch balls and then cover them in brown sugar.
Place balls onto a greased cookie sheet about 1 inch apart.
Bake at 375°F for approximately 10 minutes, or until a light golden brown on the bottom.