Passionfruit delights

This cherished recipe has been passed down through generations in my partner Troy’s family (thank you Grandma Nowland!). These sweet, buttery biscuits are easy to make and even easier to eat thanks to the addition of a little rice flour, which gives a short, creamy biscuit texture. Glazed with the sweet tang of passionfruit, these cookie-jar favourites are perfect for afternoon tea.

Ingredients (makes 30)

2 teaspoons vanilla bean paste

250 g (9 oz) unsalted butter, at room temperature 1/2 cup (75 g) caster (superfine) sugar

Pinch sea salt

2¼ cups (335 g) plain (all-purpose) flour, sifted ¼ cup (40 g) rice flour, sifted

1. Preheat the oven to 150°C (300°F) fan-forced, and line two baking trays with baking paper.

2. Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the vanilla, butter, sugar and salt on medium speed for 3 minutes, or until light and fluffy.

3. Stir in the flours and press together to form a firm dough. Knead gently on a floured surface until smooth.

4. Divide the dough in half. Roll each half into a log 5 cm (2 inches) wide. Slice each log into pieces 1 cm (½ inch) thick and place onto the baking trays. Bake for 35 minutes, or until the biscuits are a pale straw colour. Transfer to a baking rack to cool before icing.

Passionfruit Icing

50 g (1¾ oz) unsalted butter, softened and cut into cubes

1 cup (125 g) icing (confectioners’) sugar, sifted 1 tablespoon passionfruit pulp (with or without seeds, depending on your preference)

Combine the icing ingredients in a clean, dry, heatproof bowl over a saucepan of just-simmering water (the water should not touch the base of the bowl). Gently stir with a silicone spatula for 2 minutes, or until the icing is really shiny.

Dip each biscuit into the icing or drizzle it over the biscuits. Leave to set before serving.

Storage

These biscuits can be stored in an airtight container in a cool, dry place for up to 5 days.