185 g butter
¾ cup cornflour
1 tsp finely grated lemon rind
3 passionfruits
1¼ cup S.R. flour

1 cup icing sugar
1 passion fruit
1 tsp butter

Cream together butter, lemon rind and sifted icing sugar until fluffy, add passionfruit pulp, mix well.

Fold in sifted cornflour and S.R. flour. Put mixture in piping bag fitted with fluted tube. Pipe in decorative shapes onto a lightly greased oven tray.

Bake in a moderately hot oven 12 to 15 minutes or until light golden.

Cool on wire racks. When cool, dip tops in passionfruit icing.

To make icing: combine sifted icing sugar, softened butter and passionfruit pulp, mix until smooth. Stir over hot water, beat until smooth and glossy. Makes about 50.

RFCA Ingham Branch Newsletter June, 1989

DATE: November 1989

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