Butter Biscuits with Passionfruit Icing
INGREDIENTS
125 grams butter
1/2 cup caster sugar
1 egg
1/4 tsp vanilla essence
1 cup plain (all purpose) flour
1 cup self-raising flour
Icing:
1 1/4 cups of icing sugar
2 tbsp passionfruit pulp
Pre-heat oven to 160 degrees Celcius (140 fan-forced).
Line baking tray with baking paper.
Beat together the butter and sugar until light and creamy.
Add the egg and vanilla and beat well.
Fold in the sifted flours to form a soft dough.
Turn out dough onto a sheet of baking paper and cover with another sheet, then roll out to 5mm thick.
Using a biscuit cutter of your choice, cut out shapes and place on the lined baking tray.
Bake in batches for 10-15 minutes or until lightly golden. Allow to cool on tray for a few minutes before transferring to a wire rack to cool completely.
To make the icing, heat the icing sugar and passionfruit in a bowl over a saucepan of simmering water until melted, combined and smooth, adding a splash of water if needed. Icing should be smooth and glossy and a good spreading consistency.
Smooth icing over biscuits and allow to set. Store in airtight container.
Cookies will keep 3-4 days in air tight container. (If they last that long!)