250g unsalted butter
40g (1/3 cup) icing sugar
1 teaspoon vanilla essence
185g (1 1/2 cups) self-raising flour
60g (1/2 cup) custart powder
60g unsalted butter
60g (1/2 cup) icing sugar
1 1/2 tablespoons passionfruit pulp
Preheat oven to 180°C. Line two baking trays with baking paper. Beat the butter and sugar until light and creamy. Beat in vanilla essence. Sift in the flour and custard powder and mix to a soft dough. Roll level tablespoons of the mixture into 28 balls and place on the trays. Flatten slightly with a floured fork. (I ended up putting more flour and custard powder in this as I found it hard to form into balls. It made them turn out slightly dry and extremly melt in your mouth crumbly.)
Bake for approx. 20 minutes, or until lightly golden. Cool on a wire rack.
To make the filling, beat the butter and sugar until light and creamy, then beat in the passionfruit pulp. Use the filling to sandwich the biscuits together. Leave to firm before serving. Makes 14 filled biscuits.