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180g butter, at room temperature ½ cup icing sugar, plus extra to dust 1 tsp vanilla extract 1¼ cups flour or gluten-free flour ½ cup custard powder ½ recipe Passionfruit Honey Buttercream passionfruit pulp, to drizzle (optional) Passionfruit Honey Buttercream 75g butter, at room temperature 1 cup icing sugar, sifted 1 tbsp passionfruit pulp, plus extra if needed 1 tsp runny honey
© Annabel Langbein Media
Passionfruit Honey Buttercream
Preheat oven to 150°C fanbake and line an oven tray with baking paper.
Beat butter, sugar and vanilla until pale and creamy. Sift in flour and custard powder and mix to form a very soft dough – initially it will look crumbly but when you press it together it should form a soft, smooth dough. Roll dessertspoon-sized scoops of dough into small balls, arrange on prepared tray, and flatten gently with your palm and then with a fork. Bake until set and very lightly golden (about 25 minutes). Allow to cool on the tray for 5 minutes, then transfer to a rack to cool completely.
While cookies are cooling, make Passionfruit Honey Buttercream. Beat butter until light and fluffy. Add icing sugar, ½ cup at a time, beating between additions. Beat in passionfruit pulp and honey, adding a little extra passionfruit pulp if necessary until the desired consistency is achieved. Beat for 3-5 minutes for an extra light fluffy icing.
When cookies are cold, spread 1 tablespoon Passionfruit Honey Buttercream on the flat side of half of them and sandwich another cookie on top of each. Drizzle a little passionfruit syrup or pulp over the icing, if desired. Store in an airtight container for up to 1 week.
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