PASSIONFRUIT MELTING MOMENTS

Bake gluten-free vanilla biscuits and sandwich them together with passionfruit bu ercream to make these cafe-worthy cookies.

Preparation time 15 mins plus chilling Cooking time 20 mins

Makes 8

125g unsalted bu‰er, soŠened

/ cup caster sugar

1 tsp vanilla extract

1 free-range egg

1 /Ž cups gluten-free plain flour,

plus a li‰le extra for dusting 2 Tbsp white rice flour

1 tsp xanthan gum

PASSIONFRUIT BUTTERCREAM 80g unsalted bu‰er

“/” cup icing sugar mixture, plus

extra, to dust

2 Tbsp passionfruit pulp

STEP 1 Preheat oven to 150°C fan-forced (170°C conventional).

Line 2 oven trays with baking paper.

STEP 2 Combine bu er, sugar and vanilla in a medium bowl and beat with the paddle a achment of an electric mixer for 2-3 minutes, until combined. Add egg and beat until just combined. Stir in si‚ed flours and xanthan gum, in 2 batches. Cover and chill for 10 minutes, if needed, to firm up dough slightly.

STEP 3 Using wet hands, roll tablespoonfuls of mixture into

16 balls (see Cook’s tip, below, if you want to make smaller biscuits). Arrange balls on prepared trays spaced 5cm apart and fla en slightly with a fork dusted in a li le extra gluten-free plain flour.

STEP 4 Bake cookies for 20 minutes, or until bases are light golden and tops are still pale. Cool fully on trays.

STEP 5 To make passionfruit bu ercream, beat bu er and si‚ed icing sugar mixture in a small bowl with an electric mixer until pale and fluffy. Beat in passionfruit pulp.

STEP 6 Sandwich biscuits with a tablespoon of bu ercream. Dust tops with extra si‚ed icing sugar. Serve.