Vanilla and granadilla kisses

These butter biscuits melt in your mouth!

Makes 12 double biscuits Preparation: 1 hour Cooking time: 10 minutes Oven temperature: 180°C

• 250g butter, at room temperature • 10ml vanilla essence

• 125ml icing sugar

• 2 eggs

• 625ml cake flour, sifted

• 5ml baking powder

• a pinch of salt

FILLING

• 250ml icing sugar

• pulp of 1 granadilla

1 Using an electric mixer, beat the butter, vanilla and sugar until light and creamy.

Add the eggs and beat until just combined. Add the flour, baking powder and salt and mix until just smooth.

2 Roll the dough into 24 balls. Arrange them on baking trays lined with baking paper and flatten each ball slightly with a fork. Refrigerate for 10 minutes.

3 Preheat the oven. Bake the biscuits for about 10 minutes or until just cooked and lightly golden in colour. Cool on a wire rack.

4 Mix the icing sugar with just enough granadilla pulp to form a stiff icing. (You may not need all the pulp.) Glue two biscuits together with the icing and allow to harden.

Tip We spooned the soft dough into a sturdy piping bag and piped rose-shaped biscuits instead of rolling them into balls – perfect for a spring celebration! >>

Did you know? Vanilla essence is made using artificial flavours and colours; vanilla extract has a stronger vanilla flavour as it is primarily made from vanilla beans.