Passionfruit Viennese biscuits are a gorgeous melt-in-the-mouth vanilla biscuit, dipped in smooth white chocolate, and are filled with a zingy passionfruit buttercream. I just can’t get enough of them!
Personally, I find these biscuits to be a perfect addition to an afternoon tea. They’re also wonderful enjoyed with a cup of tea or coffee as an afternoon treat. Though to be honest, I like to snaffle these at all times of the day!
✏️ Making a tasty and easy recipe
These passionfruit Viennese biscuits are an adaptation of the classic Viennese whirl biscuits. The traditional Viennese whirls are usually filled with a vanilla buttercream and raspberry jam. They’re super tasty, and I definitely recommend that you give the classic biscuits a try if you haven’t before.
Adding a twist to the classic, I wanted these passionfruit Viennese biscuits (also called sandwich cookies or melting moments) to have a beautifully tangy passionfruit flavour. Sometimes, however, passionfruit can be too sharp, so I like to balance it out with a creamy sweetness. White chocolate is the perfect solution! By dipping the biscuits into white chocolate, it really elevates these passionfruit Viennese biscuits to the next level of sweet mouth joy.
🥘 Ingredients notes
- Always sieve your flour and icing sugar. I used to be a bit lazy and skip this part, but it really makes such a difference to get you a lump-free mixture.
- When measuring your ingredients, I always recommend using weights rather than cups where possible for greater accuracy. Accuracy is important for the amount of flour used.
- Using good quality chocolate like Callebaut's couverture white chocolate means it will taste a lot better and means you don't need to temper it! If you can't get this, use a good brand of baking white chocolate and melt it slowly.
🔪 Equipment notes
- I like to use digital scales for weighing my ingredients as it's easier and more accurate than other scales. I'm a fan of these KitchenAid or Salter ones!
- Use measuring spoons for your tsp and tbsp amounts where possible. Be sure to level off the heaped ingredients in your scoops before adding them to your mix.
You can store your biscuits in an airtight container. They should keep for up to 4 days stored at room temperature.
💭 Top tips for success
When making these passionfruit Viennese biscuits, it’s much easier to work with room temperature butter for the biscuit dough. This means it will mix in a lot better with the other ingredients. However, if your butter is too warm, your biscuit dough will be sticky and too soft to shape with your hands. If this happens, whack your dough in the fridge for 5-10mins until it firms up enough to shape.
Usually when baking your biscuits, you probably won’t have enough baking trays or oven space to make the whole batch in one go. You can use this to your advantage though, and assess the first batch that comes out of the oven to see if you need to tweak anything.
For example, have your biscuits spread so much they’re touching? If so, pop your biscuit dough into the fridge for 10mins before baking the next lot and distance them a little further apart on the tray to be safe.
When melting your chocolate to dip your biscuits, ensure to melt this slowly. Otherwise, your chocolate may burn or be difficult to work with.
The best approach would be to temper your chocolate, though this can be tricky. My top tip is to melt the chocolate very gradually and keep ⅓ aside to add in after you’ve melted the rest. This will help to quickly lower the temperature of the chocolate, which will help you get a gorgeous chocolate coating.
If you’ve got any specific questions on making these tasty passionfruit Viennese biscuits, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
If you’d prefer a more polished look for your passionfruit Viennese biscuits, use a large star piping nozzle to pipe your biscuit dough into swirls before baking. To hold their shape better, you can pop these swirls into the fridge for 10mins before baking.
You can also pipe your buttercream filling to sandwich the biscuits for an extra neat look. You can do this in a classic swirl from your star nozzle, or why not try little individual star blobs. Experiment with different patterns and let me know what your favourites are in the comment section below!
If you enjoy the passionfruit seeds, you can keep a few back and add these into the buttercream along with the juice. This will give your passionfruit Viennese biscuits an extra texture if you like that kind of crunch.
🧁 Other goodies
So, I definitely recommend that you whip up a batch of these easy passionfruit Viennese biscuits! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
Well if you’re a fan of passionfruit, then why not check out my recipe for passionfruit curd? For an extra fruity tang, try adding a dollop of this creamy curd inside the passionfruit Viennese biscuits.
Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
Passionfruit Viennese Biscuits
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- 250 g (1 cups) unsalted butter (room temp.)
- 250 g (2 cups) plain / all-purpose flour
- 50 g (½ cups) cornstarch (called cornflour in the UK)
- 50 g (½ cups) icing / powdered sugar
- 1 tsp vanilla extract
- 150 g (1⅓ cups) white chocolate
- 2 passionfruit (roughly 40ml juice)
- 30 g (⅕ cups) unsalted butter (room temp.)
- 200 g (1⅔ cups) icing / powdered sugar
- Pre-heat oven: 190°C / 170°C (fan) / Gas Mark 5 / 375°F
- Cream the butter until soft, then add the remaining biscuit ingredients and mix together until a smooth and thick dough forms.
- Roll the dough into walnut-sized balls and gently flatten and shape them into discs in your palm. If your dough feels too sticky, refrigerate the mix for 5-10mins before trying again.
- Place the discs onto a lined baking sheet, leave a few cm gap between each. Use the back of a fork to press a small indent into each disc, before baking for 8-12mins until lightly golden at the edges.
- Once the biscuits have cooled, break the chocolate into pieces and set aside ⅓ for later. Slowly melt the ⅔ of chocolate in a heatproof bowl either in the microwave (15secs at a time, stirring between) or over a boiling saucepan of water.
- Remove from the heat and add in the remaining ⅓ of chocolate and stir until fully melted.
- For each biscuit, dip one side into the melted chocolate, allowing the chocolate to drip off into the bowl before setting it down on the baking paper to set for roughly 20-30mins.
- Once the chocolate has set and is hard to touch, turn a biscuit over and add a large spoonful of the buttercream into the centre.
- Sandwich another biscuit on top, gently pressing together until the buttercream reaches the edges of the biscuits. Repeat until all of the biscuits have been filled and sandwiched.
* The nutrition information provided is an estimate based on an online nutritional calculator and actual values may vary.