Passionfruit Sandwich Cookies

Preheat the oven to 175°C and line two baking trays with baking paper.

Add the softened butter, sugar, egg, vanilla, flour, baking powder and salt to a food processor. Process until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour (or freeze for 30 minutes) until firm.

On a lightly floured surface, roll the dough out to about 1cm thick. Use a flower-shaped cookie cutter to cut out the biscuits and transfer to the prepared trays.

Using a smaller round cutter, remove the centres from half of the biscuits - these will be your tops.

Bake for 9-11 minutes, or until the edges are lightly golden. Allow to cool on the trays for a few minutes before transferring to a wire rack to cool completely.

Once cooled, turn the base biscuits upside down and spoon a teaspoon of Beerenberg Passionfruit Curd onto each. Gently sandwich with the cut-out tops. Dust with icing sugar and serve.

Notes

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

No food processor? You can use electric beaters or a stand mixer instead. Cream the butter and sugar until light and fluffy, then beat in the egg and vanilla. Add the flour, baking powder and salt, mixing until a soft dough forms.