Passionfruit Melting Moments
- 225g/2 sticks butter, at room temperature
- 1/2 cup/70g icing or powdered sugar, sifted well
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 cups/260g/9.2ozs. plain flour
- 1/2 cup/65g/2.3ozs. custard powder
Passionfruit buttercream
- 90g/3ozs. butter, softened
- 140g/5ozs. icing sugar, sifted
- 2-3 teaspoons passionfruit juice (I used the seeds as well but you can omit them)
Step 1 - Preheat oven to 180C/350F and line two baking trays with parchment. Beat the butter, icing sugar and vanilla together until pale and fluffy-about 3 minutes. Sift in the custard powder and plain flour and mix in on the lowest speed or by hand.
Step 2 - Shape into balls around the size of two teaspoons - I used a small ice cream scoop (not a regular one or they will be gigantic). Set them an inch or so apart, they won't spread much. Take a fork and press in the tines to indent. Refrigerate for 15 minutes (this prevents cookies spreading).
Step 3 - Bake for 18 minutes on the lowest rack of the oven. Cool completely and sort into similar sizes. Make the buttercream by beating the buttercream ingredients together. Pipe into the centre of the cookie and sandwich together.