Passionfruit and vanilla melting moments

Jason Oxenham

For the biscuits

275 g	Butter, softened
½ cup	Icing sugar
1 ½ tsp	Vanilla extract (Main)
1 ½ cups	Plain flour
½ cup	Cornflour

For the icing

60 g	Unsalted butter
1 cup	Icing sugar
1 large	Passionfruit, pulp only

Directions

To make the biscuits

1. Preheat the oven to 160C.
2. Cream the butter and sugar together very well, until pale and fluffy.
3. Sift flour and cornflour together. Add to the butter mixture and fold to combine, being careful not to over-mix, you want the mixture to just hold together.
4. Spoon the dough into small balls and place on a baking tray lined with baking paper. Gently press down with a fork.
5. Bake for 15-20 minutes until golden and firm around the edges. Cool on a wire rack and ice once they're completely cool.
6. To serve, spread the icing on the flat side of a biscuit, and sandwich another biscuit on top.
7. Will keep in an airtight container for about a week.

To make the icing

1. Beat the butter until light and fluffy, then stir through the icing sugar and the passionfruit pulp.

For more nostalgic baking, try Delaney'sbest banana bread