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Passion fruit and coconut jammy dodgers
1 h active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 110
  • Fat about 6g
  • Carbohydrates about 12g
  • Protein about 2g
This is needed
This is needed for 22 pieces
Passion fruit curd
  • 2 passion fruit, pulp scooped out, (yields approx. 50 g)
  • 1 fresh egg
  • 50 g butter, soft
  • 1 tsp Maizena cornflour
  • 60 g sugar
Biscuit dough
  • 125 g butter, soft
  • 100 g sugar
  • 1 pinch salt
  • 1 fresh egg
  • 250 g white flour
  • 0.75 tsp ground cardamom
  • 40 g coconut flakes
Jammy dodgers
  • icing sugar, to dust
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And that's how it's done
And that's 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.
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.