What do you do when you’re feeling down? Curl up on the couch with a chickflick and comfort food? A girly gossip session with wine and chocolate? Maybe something to stimulate the creative juices again? I’ve recently started a small veggie garden, and there is something so satisfying about seeing things grow (only the zucchini so far, but I have hope for the others) or I make playlists of songs that remind me of summer days, and smile at the Daily Puppies.
But it seems that that no matter what mood I’m in, baking usually makes me feel better. It can turn a bad day around, or make a good day even better. Combining butter, flour and sugar is like therapy. It seems I need to bake a lot these days; I think I’ve lost my happy a little bit.
And that’s where these little morsels come in. Sunny white chocolate and passionfruit ganache is sandwiched between dainty cookies. I dare you not to smile after you’ve tasted one. The ganache is just right – not too sweet, with the subtle tang of passionfruit cutting the sweetness of the chocolate. The cookies are crumbly, buttery and perfect. And after spending a nice afternoon pottering around the kitchen (listening to my summer mixtape), eating them was almost as great as baking them.
Yoyos with White Chocolate Passionfruit Ganache
Adapted from Gourmet Traveller
Makes about 24
• 180g butter, softened
• 90g pure icing sugar
• 1/3 cup passionfruit juice*
• 1 teaspoon vanilla extract
• 1 ½ cups plain flour
• 2/3 cup cornflour
White Chocolate and Passionfruit Ganache
• 90ml pouring cream
• 45ml passionfruit juice*
• ½ teaspoon vanilla extract
• 180g white chocolate, finely chopped
* To make passionfruit juice, blend passionfruit pulp in a food processor to crack seeds, then strain through a fine sieve.
1. For ganache, combine cream, juice and vanilla in a saucepan and bring just to the boil over medium-high heat. Place chocolate in a bowl, pour the hot cream over and whisk until smooth. Refrigerate for at least 4 hours or until thick.
2. For the biscuits, beat butter and sugar with an electric mixer until light and fluffy. Add juice and beat until combined. Add the flour and cornflour and mix until just combined. Turn onto a floured surface, form into a disc, wrap in plastic and refrigerate for 1 hour.
3. Preheat the oven to 180°C (350°F). Rill out pastry to 8mm thick, and using a 3cm cutter (mine was about 5cm), cut rounds from pastry and place on baking paper lined oven trays.
4. Press scraps into a ball, re-roll and repeat. Bake for 8-10 minutes or until just golden. Cool on trays for 5 minutes and then transfer to a wire rack to cool completely.
5. Spread half the biscuits with a teaspoon each of ganache, sandwich with remaining biscuits and stand until set.