Melting Moments

bowl Serves Makes 18


  • 200g Butter, room temperature
  • ½ tsp Vanilla Essence
  • ½ cup each: gluten-free Icing Sugar, gluten-free Cornflour, sifted
  • 1½ c Gluten-Free Flour, sifted
  • 75g Butter, softened
  • 1½ c gluten-free Icing Sugar, sifted
  • 3 Tbsp Passionfruit Pulp
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  • Preheat the oven to 160ºC. Line 2 baking trays with baking paper.

  • Place the butter and vanilla essence in the bowl of a food processor. Beat until soft and creamy. Slowly add the icing sugar, cornflour and flour and beat until just combined.

  • Roll teaspoonsful of the biscuit mixture into balls and place them on the prepared baking trays.

  • Use a fork dipped in the flour to flatten and mark the top of each biscuit.

  • Bake the biscuits in the preheated oven for 10-12 minutes until lightly golden.

  • Leave the biscuits to cool for a few minutes before transferring them to cooling racks.

  • To make the icing, place the butter in the bowl of a food processor and beat until the mixture is pale and fluffy. Slowly add the icing sugar and the passionfruit pulp and mix until combined.

  • When the biscuits are cold, spread the icing on one biscuit and press another biscuit on top of it.

  • Courtesy of Food Magazine. Recipe by Lynley Allen. Photography by Shaun Cato-Symonds.

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