½ cup pure (gluten free) icing sugar
200gr unsalted butter, at room temperature, cut into cubes
(or Nutelex for lactose free)
½ tspn vanilla extract
1 tblspn finely grated orange zest
1 cup gluten free custard powder
1 cup gluten free plain flour
Passionfruit Cream :
30gr unsalted butter, at room temperature, cubed, (or Nutelex)
1 cup gluten free pure icing sugar, sifted
2 tblspns passionfruit pulp
Mix butter and ½ cup of the icing sugar in a small bowl with a metal spoon until pale and creamy. Add remaining icing sugar and passionfruit pulp and beat until thick and pale.
Preheat oven to 180C.
Line two baking trays with baking paper.
Place icing sugar, butter, vanilla extract and orange zest into a medium bowl and beat with electric beaters until well combined.
Sift custard powder and flour into a bowl.
Add to the creamed butter and mix to form a firm dough.
Use your hands when the misture becomes too stiff to mix with the spoon.
Roll the dough into 30 small balls, place on the baking trays and press with a fork. Bake for 10 – 15 minutes, or until lightly browned on the base.
Remove from oven and leave on trays for 5 minutes before transferring to wire racks to cool completely.
Spread the Passionfruit Cream on the base of half the biscuits and sandwich together with the remaining biscuits.