Orange passion biscuits

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.


  • 60 g ( oz) unsalted butter, melted
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon passionfruit juice
  • 1 large free-range egg
  • 2 tablespoons finely grated orange zest
  • 110 g ( oz/½ cup) caster (superfine) sugar
  • 150 g ( oz/1 cup) plain (all-purpose) flour, sifted
  • 95 g ( oz/½ cup) coarse semolina
  • 1 teaspoon baking powder
  • a good pinch of salt
  • icing (confectioners’) sugar, for dusting


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 4 cm ( inches) in diameter. Wrap the dough in the paper and chill in the refrigerator for 30 minutes.

Meanwhile, preheat the oven to 180°C (350°F). Line two baking trays with baking paper.

Slice the dough into 1 cm (½ inch) thick discs and place on the prepared trays, spacing them about 3 cm ( inches) apart to allow for spreading. Bake the biscuits for 12 minutes, or until golden brown.

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.