| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings | cookies |
Ingredients
- 250 grams Butter cubed and softened
- 1/2 cup Icing Sugar
- 1 teaspoon Orange Rind finely grated
- 1 cup Plain Flour sifted
- 3/4 cup Self Raising Flour sifted
- 1/2 cup Custard Powder sifted
Filling
- 125 grams Butter cubed and softened
- 1 cup Icing Sugar sifted
- 2 tablespoons Passionfruit Pulp
Ingredients
Filling
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Instructions
- Preheat oven to 180c (160c Fan Forced). Using electric mixers to combine butter, icing sugar and rind into a bowl, mix until pale and creamy.
- Stir in the flours and custard powder until a smooth mixture has formed. Roll teaspoonfuls of mixture into balls and place onto lined baking trays approx. 5 cm apart, lightly pressing down each one.
- Dust a fork in flour and press onto the top of each lightly flattened ball. Bake for 12 minutes. Allow to cool on tray for 3-4 minutes before removing to a cooling rack.
- For the Filling; Combine the butter and icing sugar in a bowl.Using electric beaters, mix until pale and creamy. Stir in passionfruit pulp. Spread a teaspoonful onto the underside of a cooled biscuit and sandwich together with another biscuit.
- Repeat with remaining biscuits.
Recipe Notes
- By gently flattening each ball of mixture before pressing with a fork you avoid cracks in the edges of the biscuits.
- Biscuits will keep for several days.
Makes: 22 Joined Biscuits, 44 Single Biscuits
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