biscuits

Passionfruit Christmas biscuits ~ recipe

Passionfruit Christmas biscuits on a plate with tinsel

Passionfruit Christmas biscuits

While these biscuits don’t look or sound very Christmassy (other than by adding colouring to them or icing with Christmas colours like I have), they feel like a Christmas treat to me!

I think it is because the passionfruit flavour is a hint of summer and the texture is like shortbread (which I associate with Christmas).

These are fairly easy to make so are suitable for young children to help with – and I bet Santa would enjoy a few of these on Christmas Eve!

 

Passionfruit Christmas biscuits

  • 125g unsalted butter
  • 1/3 cup brown sugar
  • 1 Tbs castor sugar
  • 1 tsp vanilla essence
  • 2 Tbs passionfruit pulp (1 – 2 passionfruit)
  • 1 cup plain flour
  • 1/4 cup coconut flour
  • 1 Tbs cornflour

{Makes about 40 biscuits}

Mix the butter (softened butter makes this easier!) with the sugars and vanilla essence.

Mix in the passionfruit pulp then add in the flours.

Christmas passionfruit biscuit ingredients mixed together in a bowl

The mix is browner than most biscuits because of the brown sugar.

It forms a stiff mix, not quite like a pastry dough – and it looks a bit sticky.

Put a little plain flour on your hands then roll small bits of the mixture into balls (the flour is enough to stop them sticking to you).

Floured ahdn holding a ball of passionfruit Christmas biscuit dough

Turn a sticky blob into a ball…

Put the balls on a greased tray or tray lined with baking paper (I’ve tried both and neither seems superior to the other).

baked passionfruit Christmas biscuits on a greased tray and a baking paper lined tray

Greased tray or baking paper – the choice is yours!

Push down on each ball lightly with the back of a spoon to make them flatter. Note these biscuits don’t spread very much so you don’t need a lot of space between biscuits.

Bake at 160°C for 13 – 15 minutes.

Cool on the tray before serving, icing or storing.

Passionfruit Christmas biscuits on a white plate for serving

Passionfruit Christmas biscuits – they look simple but taste divine!

Some additional notes…

Why use the different flours? Well, corn flour and coconut flour are gluten free so these biscuits are lower gluten than most biscuits. The coconut flour also adds protein and fibre so these biscuits are lower carbohydrate than you’d expect. It also gives a slight hint of coconut to add to the summery effect.

Why brown sugar? It is less processed so healthier than white sugar of any type.

I melted some white chocolate and added colouring to cover some of my biscuits. I love the crunch of the set chocolate but I found it did overwhelm the passionfruit flavour a bit – they still were yummy and melted on the tongue though!

A child's ahnd reaching for the last passionfruit biscuit on the plate!

What my children and friends thought of the biscuits…

I am thinking of making batches of these with my kids this year for them to give to kinder/school teachers as Christmas gifts.

What will you do with the biscuits you make?

And I’m curious, if you are from the northern hemisphere, would these feel Christmassy or would you prefer them in summer?

Quick Christmas Royal Puddings Recipe

These cute little Christmas Royals look like teeny-tiny Christmas puddings and they are the perfect take-along party plate for busy Mums. They’re a similar concept to the Christmas Anzacs I made last year, but a bit more decadent and fancy-looking.

You can get these made in ten minutes, and they are the sort of ingredients you can have in the cupboard for a while so you can make them at the last minute.

Or let the kids work on them – it will take longer obviously but it’s an easy snack for them to make for Santa.

Christmas Royals

ingredients and equipment to prepare Christmas royal puddings

Ingredients and preparations required to make your Christmas Royal Puddings!

Ingredients:

2x 200g Arnott’s Royals Biscuits
200g white chocolate
1 x 180g Smarties
1 x resealable or freezer bag
spearmint leaves, cut into about 6 slices

 

Method:

Take the biscuits out of the packet and lay them on  board or plate. You can put them straight onto a serving plate if you trust you won’t make a mess (and that could depend on whether you have any little helpers or not!)

Melt white chocolate  – over a pan of water will work but takes time and isn’t suitable with young children. So I just pop them into the microwave for about 70 seconds – test then repeat for 20 second bursts until they are nicely melted.

Pour the melted chocolate into the plastic bag. Snip off the corner of the bag. Of course, if you have a piping bag, just use that! You can drizzle the chocolate from a spoon but it does tend to get messy and takes longer so the chocolate will start to set.

Pipe (or drizzle) chocolate onto the top of each biscuit.

Pop a red smartie on top of the chocolate. Arrange two or three pieces of spearmint leave to be the holly leaves.

Let the chocolate set and serve 🙂

Sprinkle some halved spearmint leaves around the Christmas Royals for a pretty presentation.

Stages of creating some Royal Puddings as a Christmas treat or snack for Santa

Piping chocolate ‘custard’, adding smartie ‘berries’, add spearmint ‘holly leaves’ and putting royal puddings on a plate – an easy recipe!

 

Pink centred Royal Christmas puddings

Pink centres add a little extra!

Sometimes you can get Royals with a pink centre, too, and they are even better when it comes to making a Christmassy treat!

If you can’t get Royals, other chocolate biscuits can work (mint slices are an obvious option) but they don’t stand up as high to look like little Christmas puddings.

 

** You could win $300 worth of Arnott’s free samples to maintain the Arnott’s taste after eating those Royals! Free and fast entry, and you may get an immediate sample, too. **

Yummy kids’ star biscuits

On Friday, I came across a recipe for Kids Sar Biscuits which looked tasty and easy.

So yesterday, I made the biscuits with my two and four year olds.

uncooked star and tree shaped biscuits on a tray

Ready to be cooked…

It was easy enough for them to manage – I had the butter very soft, almost melted, so it was easy for the kids to mix in the sugar.

The hardest part was containing their excitement to cut out even numbers of big/small shapes to be able to pair them later, so I just gave up and let them use whichever star and tree cutters they wanted to!

My four year old was a bit surprised when I put some biscuits on a plate to serve – “But we made them for Christmas!”

We will be making them again, and possibly to leave out for Santa

Star and Christmas tree biscutis cooling on a tray

All cooked and waiting to be eaten!

Santa’s 20 cent biscuits (millionaire’s shortbread)

Some years ago, my daughter called the shortbread we made for Santa 5 cent biscuits (why? who knows! She was only 2 at the time!) We’ve now found a recipe for millionaires shortbread in a school book and this year we’ll make 20 cent biscuits 🙂

Make shortbread as usual  and let it cool.

Heat a tin of condensed milk with 25g brown sugar and 25g butter until it simmers – don’t leave it to sit or it’ll stick. Keep stirring as it cools and thickens.

Spread the caramel over the shortbread and let it cool completely.

Leaving Santa a snack of shortbread on Christmas EveMelt some good chocolate ( a 250g packet gives a generous covering plus a little reward for the chef!) and pour it over the top.

Cool, slice and put on a plate for Santa – or for me! Yummy and easy – what more can you ask for in a recipe!

Kouramiedes (Greek Christmas biscuits)

A Greek friend gave me this recipe – they’re very yummy 🙂

Kouramiedes

Pre heat oven to 180 degrees CMaking a snack for Santa and presenting it nicely

Beat 0.5 cups of room temperature butter ( which is about 115 grams or 8 Tablespoons)

Add 0.5 cup icing sugar and cream them (that is, mix them until they are pale yellow and fluffy)

Add 1 egg yolk, 0.5 teaspoon of vanilla essence and 1 Tablespoon of brandy or an orange liqueur.

Add 0.5 cup of finely chopped nuts (walnuts or almonds traditionally)

Add 0.5 teaspoon of baking powder to 2.5 cups of flour, then mix in with nut butter

Knead the dough then chill for a few hours – preferably overnight.

Make balls of dough and place on a biscuit tray (you don’t need to grease the tray) with a bit of space in between (4 to 5 cm)

Push a clove into each biscuit.

Bake for 15 or so minutes so the biscuits are light brown.

Roll in icing sugar while they are still warm.

They last well if stored in air tight containers.

**The outside sugar makes them a little messy to eat but that’s half the fun – and Santa won’t notice through his beard 🙂

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