Take a trip down memory lane with these melt-in-yourmouth cookies with a tang of passionfruit.
180g butter, at room temperature
½ cup icing sugar, plus extra to dust
1 tsp vanilla extract
1¼ cups flour or gluten-free flour
½ cup custard powder
½ recipe Passionfruit Honey Buttercream
Passionfruit pulp, to drizzle (optional)
PASSIONFRUIT HONEY BUTTERCREAM
75g butter, at room temperature
1 cup icing sugar, sifted
1 Tbsp passionfruit pulp, plus extra if needed
1 tsp runny honey
1 Preheat oven to 150°C fanbake and line an oven tray with baking paper.
2 Beat butter, sugar and vanilla until pale and creamy. Sift in flour and custard powder and mix to form a very soft dough – initially it will look crumbly but when you press it together it should form a soft, smooth dough. Roll dessertspoon-sized scoops of dough into small balls, arrange on prepared tray, and flatten gently with your palm and then with a fork. Bake until set and very lightly golden (about 25 minutes). Allow to cool on the tray for 5 minutes, then transfer to a rack to cool completely.
3 While cookies are cooling, make passionfruit honey buttercream. Beat butter until light and fluffy. Add icing sugar, ½ cup at a time, beating between additions. Beat in passionfruit pulp and honey, adding a little extra passionfruit pulp if necessary until the desired consistency is achieved. Beat for 3-5 minutes for an extra light, fluffy icing.
4 When cookies are cold, spread 1 Tbsp passionfruit honey buttercream on the flat side of half of them and sandwich another cookie on top of each. Drizzle a little passionfruit syrup or pulp over the icing, if desired. Store in an airtight container for up to one week.
MAKES 15 DOUBLE BISCUITS
READY IN 45 MINS + COOLING