Once tried, the taste of these passionfruit yoyo biscuits will stay in your tastebuds memory for a long time. This recipe is really easy and is a great afternoon tea treat.
300 g (2 cups) plain flour
300 g soft butter
100 g icing sugar
100 g custard powder
pinch of salt
½ tsp vanilla extract
60 g melted butter
240 g (1½ cups) icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Beat together flour, butter, icing sugar, custard powder, salt and vanilla. Roll into small balls and place on a greased baking tray. Press down with the back of a fork to form a round biscuit.
Bake in preheated oven for 10–15 minutes until cooked but not coloured.
Allow to cool completely.
Strain the pulp from passionfruit to remove seeds. Mix with butter and icing sugar until smooth. Spoon a small amount of passionfruit butter on to one biscuit and top with another biscuit.