Delicate melt-in-your-mouth treats with a fresh tangy filling.
150g self-raising flour
150g cornflour
250g butter,at room temperature
1 vanilla bean,seeds scraped
4 tbsp icing sugar,sifted
60g butter,at room temperature
150g icing sugar
½ passionfruit,pulped
Preheat oven to 160C. Sift flour and cornflour.
Cream butter,vanilla seeds,and sugar in an electric mixer until light and fluffy.
Add flour and mix thoroughly. Place small spoonfuls on a lined oven tray or use a piping bag with one-centimetre star nozzle to pipe small swirls.
Bake for 15-20 minutes. Cool on wire racks.
To make icing,cream butter,icing sugar,and passionfruit until light and fluffy.
Spread a small amount on to the flat side of one biscuit.
Then top with another and press down gently with a twist to spread the icing evenly.
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