- 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
How to Cream Butter and Sugar
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.