Ingredient List

• 250g unsalted butter, softened
• 50g (3 tablespoons) pure icing sugar, sifted
• 1 teaspoon finely grated lemon zest
• 225g (1 3/4 cups) plain flour
• 75g (1/2 cup plus 1 1/2 tbsp) cornflour
• Passionfruit filling:
• 50g unsalted butter
• 200g (1 1/4 cups) pure icing sugar
• Pulp and seeds of 1 -2 passionfruit

For the sweet tooth in the family, these melt-in-your mouth biscuits are very more-ish.

Preheat oven to 170degC.
Cream together the butter, icing sugar and lemon zest until smooth. Sift together the flour and cornflour to make a soft dough. Use a piping bag with plain or rosette tube and pipe circles approximately 3cm apart onto a tray lined with baking paper.
Bake for 12 – 15 minutes or until firm. They should not colour too much. Allow to cool on the tray transfer to a cooling rack.
To make the passionfruit filling: cream together the butter and sugar until very light. Stir through the passionfruit to taste. Sandwich the biscuits together with the passionfruit cream. Dust with icing sugar if liked. Makes 10 – 20 depending on size.

Tip: These are very fragile so handle them carefully. Tiny ones are delicious with coffee as ‘petits fours’.