Traditionally these are sandwiched together with vanilla frosting and a dollop of raspberry jam. We opted for in-season granadilla pulp! 

Granadilla melting moments

Makes 16 biscuit sandwiches 

Ingredients

1 cup (250g) butter, at room temperature
2 tsp (10ml) vanilla essence
1 egg
½ cup + 2 Tbsp (90g) icing sugar, sifted
⅓ cup + 2 Tbsp (70g) custard powder
2 cups (300g) flour
¼ tsp (1ml) salt 

For the granadilla filling: 

¾ cups (180g) butter, at room temperature
2¾ cup (350g) icing sugar, sifted
115g granadilla pulp 

Method

1. Preheat oven to 180°C.
2. Whisk butter and vanilla for 30 seconds until light.
3. Add egg and whisk for 15 seconds until combined.
4. Add icing sugar and custard powder, whisk on low speed until the mixture turns yellow. 
5. Add flour and salt. Whisk on low until a soft dough forms. Place dough in the fridge for 20 minutes to firm up. 
6. Scoop 1 Tbsp (about 20g) of dough and roll into a smooth ball. Repeat to make 33 biscuits.
7. Arrange balls on a tray. Press a fork into each to create an indent.
8. Bake in batches for 14 minutes. Cool completely.
9. For the filling, whisk butter and icing sugar together until stiff and fluffy. 
10. Scoop icing into a piping bag fitted with a star nozzle attachment. Pipe a border of icing around the edge of a cookie, then spoon granadilla pulp into the middle. Sandwich closed with a second cookie.
11. Repeat to make 16 cookie sandwiches. Best served on the same day.

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Tips to jazz up your cookies 

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