MELTING
MOMENTS
MAKES 12
200 g butter, softened
90 g icing sugar
60 ml (¼ cup) lime juice
1 tsp vanilla paste or extract
225 g plain flour
100 g cornflour
1 cup passionfruit curd (see
recipe 74)
Lime butter
225 g icing sugar
75 g unsalted butter,
room temperature
30 ml (1½ tbsp) lime juice
To make the biscuits, beat
butter, icing sugar, lime juice
and vanilla paste with an
electric mixer for 3 minutes,
until pale and creamy.
Sift flour and cornflour over
the butter mixture and stir
with a wooden spoon until
well combined. Refrigerate 10
minutes to firm up slightly.
Preheat oven to 160°C and
line two oven trays with
baking paper.
Roll a heaped tablespoonful
of dough into a ball, place on
lined tray and press lightly
with the tines of a fork to
form a cross-hatch pattern
on the top. Repeat with
remaining dough to make
24 biscuits.
Bake approximately 14
minutes until just golden.
Cool briefly on trays, then
transfer to a wire rack to
cool completely.
To make lime butter, beat all
ingredients with an electric
mixer for 3 minutes until pale
and creamy.
Top half the biscuits with
lime butter and refrigerate
15 minutes to firm up. Top
lime butter with a spoonful
of cooled passionfruit curd
and sandwich with remaining
biscuits. Store sandwiched
biscuits in an airtight
container in the refrigerator
for up to 3 days.