Passionfruit Melting Moments

Ingredients
- 3 passionfruit
- 250 g butter, softened
- 1 tsp vanilla extract
- 1/2 cup icing sugar
- 1 2/3 cups gluten free plain flour, sifted
- 1/2 cup cornflour, sifted
- 80 g butter, softened
- 2/3 cup icing sugar
- 1 Tbsp passionfruit juice
Method
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1. Preheat oven to 160°C (140°C fan forced). Line three baking trays with baking paper.
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2. Remove pulp from passionfruit, place pulp into a sieve and press down with the back of a spoon. Put a few of the seeds back in if you like. Reserve 1 tablespoon of passionfruit juice for the passionfruit butter cream.
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3. Beat the butter, vanilla and sifted icing sugar with an electric mixer until pale. Stir in combined sifted flours in two batches then stir in passionfruit pulp.
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4. With lightly floured hands, roll two level teaspoons of mixture into balls and place on oven tray about 3cm apart. Dip a fork into a little extra flour, press biscuits lightly.
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5. Bake for 15 minutes or until biscuits are a pale straw colour. Leave the biscuits on the trays for 5 minutes, then transfer to wire racks to cool.
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6. To make the passionfruit butter cream, beat the butter and sifted icing sugar in a small bowl with an electric mixer until pale and fluffy. Beat in the reserved passionfruit juice.
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7. Sandwich two biscuits together with a teaspoon of the passionfruit butter cream. Repeat with remaining biscuits and dust with a little extra sifted icing sugar, if desired.