Everyone’s making green smoothies and vegan sugar-free date slices, and I’m over here baking butter and sugar. I finally got around to some baking in my oven, and this is what I made, an oldie but a goodie.
And because I always lose the recipe, I’m putting it here so I can find it again!
Makes about 24
250g butter, softened
1 1/2 cups plain flour
1/2 cup icing sugar mixture
2/3 cup custard powder
150g cream cheese
3 Tb butter
2 Tb caster sugar
1/4 cup passionfruit pulp
Preheat oven to 160o C and line four baking trays with baking paper. (Or if you have a small oven like me, however many you can fit.)
Beat butter with an electric mixer until light and creamy. Sift in the flour, icing sugar and custard powder and stir with a wooden spoon until combined.
Roll teaspoonfuls of batter into balls with your hands. Place the balls 3 cm apart on the prepared trays. Use a fork dusted in icing sugar to gently flatten each biscuit.
Bake for 15 minutes, swapping trays over halfway through. Allow to cool on a wire rack and then sandwich with filling.
To make filling, beat cream cheese, butter and sugar with an electric mixer and stir in passionfruit. Chill in the fridge until required, and then spread between biscuits.