This is another recipe from my New-Zealand cookbook A second helping by Alexa Johnston. I ate a lot of these (also called Melting Moments) when we were on holidays in New-Zealand and absolutely fell in love with them. My favourite variety were the once containing passion fruit in the filling, so when I found the recipe from Australian chef Bill Granger, I just had to give it a go by mix and matching the recipes and this is the result! They last very long in the tin too (if like me, a flu is preventing you from eating them all at once. Can’t really think of any other reason you could have for keeping them).
First, preheat your oven to 160 C and line two baking trays with baking paper. Cream 170 g soft butter (if it comes straight from the fridge, just put it in the microwave for no more then 25 seconds) until it is light and fluffy, then mix in 55 g icing sugar, 170 g self-raising flour (or use regular flour and add 1 tsp baking powder as well) and 55 g custard powder (I used the powder to make vanilla pudding. If you don’t have this, you can use cornflour instead).
Take a small teaspoon of dough and put it on the baking sheet. Continue until all the dough is used up. Don’t bother counting them: if you have an even number, great for you, if not, that’s the cookie you can eat to make sure they’re all good! Now use a fork dipped in water to flatten them a little (this will add some lovely lines to your cookies too). Bake for 15-20 min until the biscuits are a very pale gold and slightly browned at the bottom. Leave to cool slightly on the baking tray before transferring to a wire rack. Careful, they are very crumbly! Don’t worry too much if some break in half, you can stick them back together again using the passion fruit cream as glue.
While the biscuits are cooling, make the passion fruit cream beating 60 g soft butter until fluffy. Gradually add 125 g icing sugar until light and creamy. Beat in the juice of 2 passion fruits (push the flesh through a sieve you are left with only the juice). If you don’t like passion fruits, just use a tsp of vanilla extract instead, or go for a fresher taste with a good squeeze of lemon juice. Mix and match the cookies to find 2 of the same size and stick them together with a dollop of the passion fruit cream. Admire your work before storing in a cookie tin. Enjoy!