• 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


  • 225 g icing sugar
  • 75 g unsalted butter, room temperature
  • 30 ml (1½ tbsp) lime juice


  1. To make the biscuits, beat butter, icing sugar, lime juice and vanilla paste with
    an electric mixer for 3 minutes, until pale and creamy.
  2. Sift flour and cornflour over the butter mixture and stir with a wooden spoon
    until well combined. Refrigerate 10 minutes to firm up slightly.
  3. Preheat oven to 160°C and line two oven trays with baking paper.
  4. 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.
  5. Bake approximately 14 minutes until just golden. Cool briefly on trays,
    then transfer to a wire rack to cool completely.
  6. To make lime butter, beat all ingredients with an electric mixer for
    3 minutes until pale and creamy.
  7. 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.
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