These melt-in-the-mouth biscuits will keep fresh and crisp for some days in an airtight container. Fill them with passionfruit cream just before serving.
250g (about 8½ ounces) unsalted butter, at room temperature
80g (½ cup/about 3 ounces) icing (confectioner’s) sugar
¼ tsp vanilla extract
210g (1½ cups/about 7 ounces) standard flour
Pinch of salt
100g (¾ cup/about 3½ ounces) cornflour
100g (½ cup/about 3½ ounces) mascarpone
1 tsp caster (super-fine granulated) sugar
Pulp from 1 large or 2 small passionfruit
1 Preheat oven to 180°C (350°F).
2 Put butter in a warmed bowl and beat with an electric beater until creamy and loose. Add icing sugar and vanilla extract and beat until light in colour (creamed), stopping the machine and scraping down the sides of the bowl several times.
3 Sift flour, salt and cornflour together, and stir into the creamed mixture. Roll dough into small balls and put balls on a baking sheet (tray) lined with baking paper (parchment). Press each lightly with a floured fork.
4 Bake biscuits for about 15 minutes until firm and lightly golden; take care not to overcook them. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool further.
5 Mix mascarpone, sugar and passionfruit pulp together in a small bowl. Sandwich biscuits together with passionfruit cream and serve.
Photography Aaron McLean http://www.aaronmclean.com