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Melting Moments
Take a trip down memory lane with these melt-in-your-mouth cookies with a tang of passionfruit.
Prep Time
20 mins
Cook Time
25 mins
plus cooling
Serves
makes 15 double biscuits
Vegetarian
Nut Free
Baking
Dessert
Kids
$$
Kiwi
Party
Ingredients
BISCUITS
180 g butter, softened
1/2 cup icing sugar, plus extra to dust
1 tsp vanilla extract
1 1/4 cups plain flour, or gluten-free flour
1/2 cup custard powder
passionfruit pulp, to drizzle (optional)
PASSIONFRUIT HONEY BUTTERCREAM
75 g butter, softened
1 cup icing sugar, sifted
1 tbsp passionfruit pulp, plus extra if needed
1 tsp runny honey
Biscuits
STEP 1
Preheat oven to 150°C fanbake and line an oven tray with baking paper.
STEP 2
Beat butter, sugar and vanilla until pale and creamy.
Sift in flour and custard powder and mix to form a very soft dough – initially it will look crumbly but when you press it together it should form a soft, smooth dough.
Roll dessertspoon-sized scoops of dough into small balls, arrange on prepared tray, and flatten gently with your palm and then with a fork.
Bake until set and very lightly golden (about 25 minutes).
Allow to cool on the tray for 5 minutes, then transfer to a rack to cool completely.
Passionfruit Honey Buttercream
STEP 1
While cookies are cooling, make Passionfruit Honey Buttercream.
Beat butter until light and fluffy.
Add icing sugar, ½ cup at a time, beating between additions.
Beat in passionfruit pulp and honey, adding a little extra passionfruit pulp if necessary until the desired consistency is achieved.
Beat for 3-5 minutes for an extra light fluffy icing.
STEP 2
When cookies are cold, spread 1 tablespoon Passionfruit Honey Buttercream on the flat side of half of them and sandwich another cookie on top of each.
Drizzle a little passionfruit syrup or pulp over the icing, if desired.
STORAGE
Store in an airtight container for up to 1 week.
