Passionfruit delights
Bake up a storm with this tropical sweet treat!
MAKES 30 Preheat oven to 150°C fan-forced and line two baking trays with baking paper. Using a hand-held mixer or a stand mixer fitted with paddle attachment, beat 2 tsp vanilla bean paste, 250g unsalted butter (at room temperature), ¹⁄³ cup caster sugar and a pinch of sea salt on medium speed 3 mins or until light and fluffy. Stir in 2¼ cups sifted plain flour and ¼ cup sifted rice flour and press together to form a firm dough. Knead gently on a floured surface until smooth. Divide dough in half. Roll each half into a log 5cm wide. Slice each log into pieces 1cm thick and place onto baking trays. Bake 35 mins or until biscuits are a pale straw colour. Transfer to a baking rack to cool before icing. To make passionfruit icing, combine 50g unsalted butter (softened, cut into cubes), 1 cup icing sugar (sifted) and 1 tbsp passionfruit pulp (with or without seeds, depending on preference) 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 2 mins, or until icing is really shiny. Dip each biscuit into icing or drizzle it over biscuits. Leave to set before serving.