I'm Kate and this is where I share and celebrate life's little pleasures. I am a career-loving mama, who loves to travel and is often in the kitchen. I'm married to my best friend Sam, and we are raising our little one, George, in London.

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Passionfruit Melting Moments

Passionfruit Melting Moments

New Zealand nails biscuits. Yes, yes, I know Great Britain probably started the whole thing, and a chocolate-coated Digestive might just be the biscuit to end all biscuits. But passionfruit melting moments - in fact passionfruit anything - are pure kiwi gold in my books. They’re a guaranteed crowd-pleaser, and a doddle to make. And best of all, they’re winkingly cute.

I made this recipe several times when we were back home earlier this year. It is largely inspired from a recipe in The Great New Zealand Cookbook, but I use more passionfruit and less buttercream.  The passionfruit flavour is lovely and zing-ingly tart on the tongue, which stops the biscuits from being too sweet. You could have so much fun with chopping and changing the flavours in these, I think a pink grapefruit or feijoa might be my next go.

I find that I rarely have the time or patience to do the pinterest-worthy, dainty decorating with my food. What I love about these is how gorgeous they are - they’re a failsafe crowd-pleaser to take round to someone’s for tea or a playdate.

With love, Kate




For the biscuit

250g butter

1 tsp vanilla extract

80g icing sugar

250g flour

75g cornflour

5 passionfruit


For the filling

90g butter

100g icing sugar

1 passionfruit



  1. Preheat oven to 160 degrees, and line a baking tray with baking paper.

  2. Soften the butter, and beat in with the vanilla extract and sifted sugar icing sugar with an electric mixer until pale.

  3. Sift the two flours together, and slowly add to the butter mixture.

  4. Remove pulp from the passionfruit and add to the mixture.

  5. With floured hands, make two small balls of mixture - they should be about a heaped teaspoon of mixture each. Place a couple of centimetres apart on the baking tray, and lightly press down with a fork.

  6. Bake biscuits for about 20 minutes, until golden. They shouldn’t get too much colour.

  7. For the filling, beat the butter and sifted icing with an electric mixer, and add the pulp from the remaining passionfruit. I found placing it in the fridge for a half hour helped it to stick the biscuits together.

  8. Once the biscuits have cooled, sandwich them together with the buttercream. These can be stored in the fridge for a few days. Enjoy!



The Weekly Five

The Weekly Five

Introducing: The Weekly Five

Introducing: The Weekly Five