180g butter, at room temperature
⅓ cup icing sugar
1 tsp vanilla extract
1½ cups plain flour
2 tbsp custard powder
80g butter, extra, at room temperature
¾ cup icing sugar, extra, sifted
2 tbsp passionfruit pulp (about 1 large fresh passionfruit)
1. Preheat oven to 180C. Line 2 baking trays with baking paper. Using an electric beater, beat butter, sugar and vanilla until light and creamy. Sift in flour and custard powder. Stir until well combined. Roll teaspoonfuls of mixture into 28 balls and place on prepared trays.
2. Flatten with a floured fork. Bake for 15-20 minutes or until firm but not brown. Transfer to a wire rack to cool.
3. Using an electric beater, beat extra butter and icing sugar until light and creamy. Stir through passionfruit pulp. Sandwich biscuits together with passionfruit cream.
4. Serve or store in an airtight container for up to 3 days.