MELTING MOMENTS WITH PASSIONFRUIT BUTTER

MAKES 13 FILLED BISCUITS

The passionfruit butter is seriously good. Spread it on toast with a cup of tea for breakfast.

250 g (9 oz) unsalted butter, softened and diced

75 g (2½ oz) icing (confectioners’) sugar

1 lemon, zest finely grated

250 g (9 oz/1²/₃ cups) plain (all-purpose) flour

50 g (1¾ oz) rice flour

butter, for greasing

icing (confectioners’) sugar, to dust

PASSIONFRUIT BUTTER

30 g (1 oz) unsalted butter, softened

100 g (3½ oz) icing (confectioners’) sugar

2 tablespoons passionfruit pulp (about 1 passionfruit)

Preheat the oven to 180°C (350°/Gas 4).

Use electric beaters to beat the butter, icing sugar and lemon zest until pale and creamy. Use a wooden spoon to stir in the flours until combined. Knead the mixture gently on a lightly floured work surface until smooth, then cover in plastic wrap and rest for 30 minutes in the fridge.

Divide the mixture into 26 pieces and roll into balls. Place on a greased baking tray and flatten the balls with the back of a fork. Bake for 12–16 minutes or until crisp and light golden. Stand for 5 minutes then transfer to a cooling rack.

For the passionfruit butter, beat the butter with a wooden spoon until pale and creamy. Add half the icing sugar and beat until well combined. Add the passionfruit pulp and the remaining icing sugar and beat until well combined and fluffy.

Use a palette knife or piping (icing) bag with a 1 cm (½ inch) nozzle to spread the passionfruit butter onto half the cooled biscuits. Top with the remaining biscuits and dust with icing sugar.