250g unsalted softened butter
1 tsp vanilla extract
1/2 cup icing sugar, sifted
2 cups plain flour
1/3 cup cornflour
60g butter, softened
1 large passionfruit
1 cup icing sugar
Preheat oven to 160˚C. Line two flat baking trays with baking paper.
Cream butter, vanilla and icing sugar until well combined and fluffy. Sift in flours and beat until a soft dough forms.
Roll a teaspoon full of dough into balls and place onto baking tray. With a fork, lightly press down the top of the ball until 1cm thick.
Bake for 15 mins and let biscuits completely cool on the tray.
Passionfruit filling: Beat with an electric mixer butter, passionfruit pulp and icing sugar until light and fluffy.
To assemble: Spread a generous teaspoon full of filling on one biscuit. Gently place another biscuit on top.
Melting moments can be made a couple of days ahead. Store in a closed container or refrigerate.
Note: Passionfruit pulp will store in the freezer for many months of use when needed. Freeze passionfruit pulp in ice cube trays to add them to drinks and desserts in easily measured quantities.More passionfruit recipes Growing passionfruit vines info Why is my passionfruit not flowering?