Melting Moments

Method

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1. Heat the oven to 160°C / 320°F and line two baking trays with baking paper.

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2. Beat the butter, icing sugar and vanilla for 4 minutes, until very pale and light. Sift in the flour, cornflour and salt and mix to a soft dough.

   Mark done Start 4 min timer

3. Roll the dough into 24 balls of about 20 g and set them on the trays 4 cm apart. Flatten each gently with the back of a floured fork.

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4. Bake for 13 to 15 minutes, until set and only just pale gold at the edges. Cool on the trays for 10 minutes, then on a rack.

   Mark done Start 13 min timer

5. Beat the filling butter and icing sugar until pale, then beat in the passionfruit pulp.

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6. Sandwich the cold biscuits in pairs with a teaspoon of filling.

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Chef’s Tips

• Beat the butter until very pale. Air is what makes the biscuit light.
• Strain the passionfruit if you do not want the seeds. Some people like them.
• Handle the baked biscuits carefully. They are very fragile until they have cooled.

Pairing Suggestions

• A cup of tea
• Coffee
• Fresh berries

Storage & Reheating

Keep in an airtight tin in the fridge up to 4 days. Freeze un-filled biscuits for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.