185g butter, softened ½ cup icing sugar 1 tsp vanilla essence 1½ cups flour 1/3 cup custard powder Filling ½ cup icing sugar 2 tbsp softened butter 1 tbsp custard powder ½ tsp vanilla 2 fresh passionfruit pulp
Preheat an oven to 170C. Place the butter, icing sugar and vanilla in a bowl and using electric beaters cream until it is light and fluffy. Sift in the flour and custard powder. Stir until well combined. Roll the mixture into 24 teaspoon-size balls and place onto a lined baking tray. Flatten the balls slightly with the back of a fork. Place into the oven for 15-20 minutes, not allowing the biscuits to brown. Remove and cool on a rack. To make the filling beat the icing sugar, butter, custard powder and vanilla until smooth. Stir through the passionfruit pulp. Add a little extra icing sugar if needed. Stick two biscuits together with the filling to create each yoyo.