for 22 pieces

Passion fruit curd

2	passion fruit, pulp scooped out, (yields approx. 50 g)
1 tsp	Maizena cornflour
50 g	butter, soft
60 g	sugar
1	fresh egg

Biscuit dough

125 g	butter, soft
100 g	sugar
1 pinch	salt
1	fresh egg
250 g	white flour
40 g	coconut flakes
¾ tsp	ground cardamom

Jammy dodgers

icing sugar, to dust

How it's done

Passion fruit curd

In a pan, whisk together the passion fruit pulp and all the other ingredients up to and including the egg, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, continue to whisk briefly, leave to cool.

Biscuit dough

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg and beat until the mixture becomes lighter in colour. Mix the flour, desiccated coconut and cardamom, combine to form a dough, flatten a little, cover and chill for approx. 1 hr.

Biscuits

Roll out the dough in batches between two sheets of baking paper to approx. 2 mm thick. Cut out circles (approx. 6 ½ cm in diameter), place on two baking trays lined with baking paper. Cut a small star or heart (approx. 2 cm in diameter) out of half of the biscuits.

To bake

Approx. 8 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, leave the biscuits to cool on a rack.

Jammy dodgers

Stir the curd until smooth, spread over the biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the bases, serve immediately.

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