Passionfruit cream cookies
125g butter softened
2 teaspoons finely grated lemon rind
1/3 cup caster sugar
2 tablespoons of golden syrup
1 cup self raising flour
2/3 cup plain flour
1/4 passionfruit pulp
2 tablespoons passionfruit pulp ( strained juice only )
90g softened butter
1 cup of icing sugar ( more if needed 1/3 to 1/2 cup )
Beat butter, rind and sugar in mixer until light add golden syrup and beat until combined then add sifted flours and passionfruit pulp combine.
Turn out onto baking paper and knead until smooth cut dough in half and roll till 5 mm thick between to sheets of baking paper. Chill for 30 before cutting 4 to 5 cm rounds ( fluted if you have this cutter)
My cookies are 5 cm round unfluted.
Bake for 10 to 12 mins at 160 degrees on a baking tray with baking paper under the cookies. ( until golden on the edges ) ( middle shelf )
Cool completely before making the cream filling.
Beat butter and icing sugar until light and fluffy add the passionfruit juice. If the mixture is till runny add more icing sugar 1/3 or 1/2 cup more.
Pipe cream with a 5mm fluted cookie maker or bag to give a nice edge to the cream filling. Place other cookie on top, dust with icing sugar and serve. ( I refrigerated mine over night in a box to set icing )