These are a beautiful Italian-style biscuit to which I’ve added a dash of zesty Australian flavour with the fresh passionfruit juice. They’re crisp and tart, with an interesting texture from the semolina, and just perfect to nibble on with your favourite coffee.
In a bowl, whisk together the melted butter, olive oil, passionfruit juice and egg. Stir in the orange zest, sugar, sifted flour, semolina, baking powder and salt. Turn the dough out onto a long piece of baking paper and shape it into a long roll about
Slice the dough into
Leave the biscuits on the trays for 5 minutes before transferring to a wire rack to cool. Dust with icing sugar and store in an airtight container.
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