Passion Fruit Cashew Creams

Passion Fruit Cashew Creams

A re-do on the old school Custard Creams that we had when we were little and that never tasted of much, but always seemed like a good idea.

These are crisp and full of flavour with a fab fruity, creamy filling that makes them so good. If you didn’t have your childhood filled with a version of these, you need to start now.


Cookie dough

  • 1 cup buckwheat flour
  • ¼ cup ground almonds
  • 3 tbsp rice syrup
  • pinch salt
  • 4 tbsp cornflour
  • ½ tsp vanilla powder
  • 100g butter, melted                                                                                                                                 Filling
  • ¾ cup soaked cashews
  • 2 passion fruits
  • 2 tsp rice syrup
  • 1 tbsp vanilla extract

Preheat oven to 170.


Tip the flour, almonds, salt, vanilla powder and cornflour into a bowl. Add the melted butter and mix together until combined.

Form a large ball and roll out with a scattering of flour on the surface and the rolling pin to prevent sticking.

Roll out the dough until roughly 4mm thick. Then cut into small rectangles, using the lid of a mustard or spice tin, or whatever you have to hand!

Place the biscuits on a lined baking sheet and bake for 8-10 minutes or until golden brown. Quickly lift the biscuits onto a wire rack and leave to cool whilst you make the filling.


Add all the cream filling ingredients to a food processor and blend for 4-5 minutes until really smooth.


Then spread the filling onto the underside of one biscuit, cover with another and sandwich together. Enjoy!

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