Ingredients: 250g unsalted butter, softened 1 tsp vanilla extract ½ cup (80g) soft icing sugar 1 2/3 cups (250g) plain flour ½ cup (75g) corn flour passion fruit icing Pulp from 1 11tin or 3 passion fruit 120g icing sugar
Method: Preheat the oven to a moderately slow 160°C. Line three baking trays with baking paper. Beat the butter, vanilla and sifted icing sugar with an electric mixer until pale. Stir in combined sifted flours in two batches. With lightly floured hands, roll two level teaspoons of mixture into balls and place on oven tray about 3cm apart. Press biscuits lightly with your fingers. Bake in a moderately slow oven for about 15 minutes or until biscuits are a pale straw colour. Stand the biscuits on the trays for 5 minutes, then transfer to wire racks to cool. Meanwhile, prepare the icing by mixing together the icing sugar and passion fruit pulp with a spoon. Mix thoroughly to form a paste. Spoon icing onto cooled cookies and then serve. The cookies are also delicious the next day once the icing has been absorbed by the cookies.