Passionfruit melting moments

Ingredients

200g butter, softened

90g icing sugar

60ml (¼ cup) lime juice

1 tsp vanilla paste or extract

225g plain flour

100g cornflour

1 cup passionfruit curd

LIME BUTTER:

225g icing sugar

75g unsalted butter, room temperature

30ml (1½ tbsp) lime juice

Method

To make the biscuits, beat butter, icing sugar, lime juice and vanilla paste with an electric mixer for 3 minutes, until pale and creamy.

Sift flour and cornflour over the butter mixture and stir with a wooden spoon until well combined. Refrigerate 10 minutes.

Preheat oven to 160C and line two oven trays with baking paper. Roll a heaped tablespoonful of dough into a ball, place on lined tray and press lightly with the tines of a fork to form a cross-hatch pattern on the top. Repeat with remaining dough to make 24 biscuits.

Bake approximately 14 minutes until just golden. Cool briefly on trays, then transfer to a wire rack to cool completely.

To make lime butter, beat all ingredients with an electric mixer for 3 minutes until pale and creamy.

Top half the biscuits with lime butter and refrigerate 15 minutes to firm up. Top lime butter with a spoonful of cooled passionfruit curd and sandwich with remaining biscuits. Store sandwiched biscuits in an airtight container in the refrigerator.