Coconut & Passion Fruit Linzers

Including a passion fruit curd recipe!

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Hello! After making what felt like 10 million biscuits over Christmas I’m finally ready to look at a biscuit again. Today we’re making these little coconut & passion fruit sandwich biscuits filled with coconut buttercream and passion fruit curd.

These biscuits are a great way of using up any scraps of pastry that you might have in your freezer, I always seem to have little bits of pastry leftover from other projects. However, I appreciate that not everyone’s freezer is quite as well stocked as mine so I’ve included a biscuit dough recipe in this post.

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Coconut & Passion Fruit Linzers

Ingredients - Makes about 25 small biscuits

Coconut Sablé

20g fine dessicated cococnut

140g room temperature unsalted butter

100g icing sugar

Zest of 1 lime

20g egg yolk (1 large yolk)

1tsp vanilla extract

200g plain flour

Pinch of salt

Passion Fruit Curd

40g passion fruit purée

50g passion fruit pulp (if you prefer your curd without seeds, use an extra 40g of purée instead)

80g caster sugar

1 large eggs (50g)

2 large egg yolks (30g)

40g soft butter

Pinch citric acid (optional, I like my curd tangy)

Coconut Buttercream

50g creamed coconut - this is completely solid and comes in a block, not coconut cream

50g soft, unsalted butter

75g icing sugar

10g coconut milk or whole milk

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Method - Coconut Sablé

1. Pre-heat the oven to 160°C(fan)/320 °F and line two trays with baking paper.

2. Spread the coconut on a lined tray and bake for 10-15 minutes until it’s a light golden brown.

3. Set aside to cool.

4. Cream the butter, icing sugar and lime zest. You don’t want it really pale and fluffy, just starting to get lighter.

5. Add the egg yolks and vanilla and mix.

6. Add the flour, toasted coconut and salt and mix to combine, it will look like quite a dry dough but don’t worry!

7. Give it a quick kneed by hand to bring it together and ensure there aren’t any lumps.

8. If you’re working in a cool kitchen, you should be able to roll this dough straight away. If not, flatten into a rectangle, wrap and refrigerate for 1-2 hours.

9. Roll the dough to about 3mm thick and cut circles with your chosen cookie cutter, I used a 45mm flower cutter for the outside and a 15mm cutter for the inside, if you don’t have a cutter that small you can use a plain piping nozzle!

10. Bake for 10-13 minutes until golden and crisp.

11. Set aside to cool at room temperature.

    

    1. Dough before kneading 2. Biscuits before baking

Method - Passion Fruit Curd

1. Boil a pan of water, once boiling reduce the heat to just below a simmer.

2. Weigh everything apart from the butter into a large metal bowl, whisking between each addition.

3. Place the bowl over the pan of boiling water and whisk the curd continuously until it thickens and any froth disappears from the top, around 80°C/176°F.

4. Remove from the heat and leave to cool to between 30°C-40°C, whisking occasionally to prevent a skin forming.

5. Once cool enough add the butter a bit at a time, if you’re having trouble getting it to incorporate or it’s got a bit too cold you can use a hand blender to help you out.

6. Transfer to a piping bag and chill in the fridge until you need it.

   

Method - Coconut Buttercream & Assembly

1. Chop the creamed coconut into chunks and lightly warm, you can do this in the microwave or on a low heat in a small pan.

2. When the creamed coconut is soft and pliable but not hot, add the butter and whisk until light and fluffy.

3. Add the icing sugar and whisk to combine.

4. Add the coconut milk, this buttercream sets very firm so you can add a bit more if needed.

5. Pipe the coconut cream around the outside of your biscuit.

6. Fill the cavity with passion fruit curd.

7. Dust the tops with icing sugar before sandwiching them with the bases.

8. Once filled these will keep for 3 days, but unfilled both the curd and biscuits will keep for two weeks in an airtight container (for the biscuits) or the fridge (for the curd).

   

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