Ingredients
- 200g butter, softened
- 1/2 cup caster sugar
- 1 3/4 cups plain flour
- 1/4 cup cornflour
- 1 tsp vanilla essence
- 1 cup icing sugar
- 3 passionfruit
- For the filling:
- 1 cup icing sugar
- 100g butter, softened
- 1 tsp vanilla essence
- 3/4 cup thickened cream
Instructions
- Cream the butter and caster sugar in a stand mixer until pale and fluffy.
- Add plain flour, cornflour, and vanilla essence. Beat until smooth dough forms.
- Shape the dough into a disc, wrap in cling film, and refrigerate for 30 minutes.
- Preheat oven to 160°C (or 140°C fan-forced) and line two baking trays with baking paper.
- Roll dough into 28 equal balls and place on trays. Flatten gently with a fork.
- Bake for 15 minutes until set but not browned. Cool completely on trays.
- For the filling, sift icing sugar and beat with butter and vanilla until smooth. Add thickened cream and beat until thickened.
- Pipe filling onto flat side of 14 cookies and sandwich with remaining cookies.
- For the glaze, sift icing sugar into a bowl, strain passionfruit to remove some seeds, and mix in juice to form spreadable glaze. Add a few seeds for texture.
- Spoon glaze over the top of each cookie and allow to set before serving.
Notes
- Add lemon zest to the dough for extra citrus flavor.
- Use tinned passionfruit pulp if fresh isn’t available.
- Mascarpone can be substituted for cream in the filling for a richer texture.
- Unfilled cookies freeze well—assemble just before serving.
- Let cookies sit at room temperature before serving for best texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 16g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
