For the cookies: 550 g plain flour Pinch of salt 350 g unsalted butter, cut into pieces 250 g caster sugar 60 g dried cranberries, roughly chopped 60 g pistachios, roughly chopped ( or nuts of choice ) Cold water to bind
For the sauce: 5 passion fruit, halved 80 ml shop bought passion fruit juice 1 tablespoon caster sugar Vanilla ice cream
Method for making biscuit dough and freezing : Place the flour and salt in a mixing bowl. Add the butter and rub with your fingers until it resembles breadcrumbs. Add the sugar and work it until a dough is formed, using a sprinkle of cold water if need be. Mix in the cranberries and pistachio nuts. Divide into three and cover each with cling wrap and freeze until needed.
Preparing biscuits after thawing : Remove one of three dough portions from the freezer and allow to thaw slightly. Slice into 12 rounds and place on a baking sheet lined with parchment paper. Bake in an oven preheated at 180° C for about 12-15 minutes until slightly golden. Remove from oven and cool in a slightly before transferring to a wire rack to cool completely.
For the sauce : Scoop out the pulp and seeds from the passion fruit and add to a food processor with the juice and sugar and whizz until blended for 60 seconds. Pass through muslin/very fine sieve into a jug and chill until needed.
Assembling : Put 2 scoops of vanilla ice cream into each serving bowl, top with a cookie each and drizzle with passion fruit sauce.