Yo-yos180 gm butter, softened90 gmpure icing sugar 80 ml (1/3 cup) passionfruit juice (see note)225 gm (1½ cups) plain flour100 gm (2/3 cup) cornflourWhite chocolate and passionfruit ganache90 mlpouring cream45 mlpassionfruit juice (see note)2 pieceslemon rind, removed with a peeler180 gmwhite chocolate, finely chopped
For ganache, combine cream, juice and rind in a saucepan and bring just to the boil over medium-high heat. Place chocolate in a bowl, strain over hot cream mixture, whisk until smooth and refrigerate for 4 hours or until thick.
Beat butter and sugar in an electric mixer until light and fluffy, add juice and combine. Add flours and mix until just combined, then turn onto a floured surface, form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 180C. Roll out pastry to 8mm thick and, using a 3cm-diameter cutter, cut rounds from pastry and place on baking paper-lined oven trays. Press scraps into a ball, re-roll and repeat. Bake for 8-10 minutes or until just golden, cool on trays for 5 minutes then transfer to a wire rack to cool completely.
Spread half the biscuits with a teaspoon each of ganache, sandwich with remaining biscuits and stand until set. Uniced yo-yos will keep for up to 1 week in an airtight container.
Note To make passionfruit juice, blend
passionfruit pulp in a food processor to crack seeds, then strain
through a fine sieve. Twelve passionfruit yield about 1 cup of