These have to be my all time favourite cookie to make every Christmas. They literally melt in your mouth, sweet but tangy, just perfect. This recipe was taken from the amazing cookbook "Marie Claire" and never gets old.
250g unsalted butter, softened
1 teaspoon vanilla extract/bean paste
60g icing sugar
1 1/2 cups plain all purpose flour
85g unsalted butter, softened
85g icing sugar
pulp of 1 passionfruit
1. Pre heat oven to 170 degrees (C). Line 1-2 baking trays with baking paper and set aside.
2. Sift soft plain flour, cornflour and set aside. Beat unsalted butter, vanilla and icing sugar in a stand mixer or bowl until fluffy. Fold flour mix in two batches.
3. Roll 2 teaspoons of mixture into balls and slightly flatten with a lightly floured fork (Note: I like to refrigerate mixture for approximately 30minutes before rolling into balls and baking). Bake for 12-15minutes, or until the biscuits are a pale golden colour (my oven is only fan forced so 12 minutes was perfect). Slightly cool on the tray before transferring to a wire rack to completely cool.
4. To make the filling, blend unsalted butter, icing sugar and passionfruit pulp. Sandwich two biscuits together with icing in between. Dust with icing sugar and store in an airtight container.
Note: These can be frozen in an airtight container for a couple of months. Simply place in fridge 24hours before consuming.
Watch a video snipped of them being made here over on my Instagram.