It is close to tea time and you have unexpected company! Don't fret; these melting moments are easy to whip up in a jiffy. Now, for this recipe you should get 14 decent sized melting moments, but I was slightly lazy to sit there rolling any longer than necessary, so made 9 somewhat large ones. Also these are incredibly delicate, as I discovered the hard way, when one rolled off the top of the plate and with a gentle "poof" smashed into many many powdery crumbs!
250g (9oz) softened butter
40g (11/2oz) icing sugar
2 tsp vanilla essence
185g (61/2 oz) self raising flour
60g (2 1/4 oz) custard powder
Passion Fruit Filling
60g (2 1/4 oz) butter
80g(3 1/4 oz) icing sugar
2 Tbsp passion fruit pulp
- Preheat the oven to 180C. Line two baking trays with baking paper. Place the butter and icing sugar in a large mixing bowl and beat until light and creamy. Add the vanilla and beat until combined. Sift in the Flour and custard powder and mix to a soft dough. Roll level tablespoons of mixture into 28 balls and place on the prepared trays. Flatten slightly with a fork.
- Bake for 20mins, or until lightly golden. Cool on a wire rack.
- To make the filling, beat the butter and icing sugar until light and creamy. Fold in the passion fruit pulp until well combined. Use the filling to sandwich the biscuits together and leave to firm before serving.