- 170 g salted English butter softened
- 60 g icing sugar
- 170 g British plain flour plus extra for dusting
- 60 g cornflour
- 1 tsp Madagascan vanilla extract
For the filling:
- 80 g salted English butter softened
- 80 g icing sugar sifted
- 1 ripe passion fruit, juice and pulp
Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking trays with baking parchment.
Beat together the butter and icing sugar until light and fluffy. Add the flour, cornflour and vanilla extract and beat until the mixture just comes together.
Using your hands, roll the mixture into 16 small balls, flatten slightly into discs and place on baking trays. Using a lightly floured fork, press down gently on the top of each biscuit. Bake for 12-15 minutes or until just starting to brown. Cool on a wire rack.
To make the filling, beat together the butter, icing sugar and passion fruit juice (made from sieving the fruit. You can add the seeds if you like an added crunch) until creamy. Use to sandwich the biscuit halves together.
Cook's tip: if you fancy a chocolate buttercream filling, simply replace half of the icing sugar with cocoa powder and leave out the passionfruit pulp