Make the Passionfruit Cream Filling:
- Beat the softened butter until light and creamy.
- Gradually add the sifted icing sugar, continuing to beat until smooth and fluffy.
- Stir in the passionfruit pulp and lemon juice (if using), mixing until well combined. Chill slightly if needed for easier piping.
Assemble the Sandwich Cookies:
- Spread or pipe a generous amount of passionfruit cream onto the flat side of one cooled cookie.
- Top with a second cookie and press gently to sandwich them together.
đ To Serve
- Dust lightly with icing sugar just before serving.
- Enjoy with a cup of tea or a cold glass of lemonade for the ultimate summery treat.
đĄ Tips
- For a seed-studded look and extra texture, add more passionfruit pulp to the filling.
- Chill the assembled cookies briefly for cleaner presentation and a firmer filling.
- Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Yields: Approx. 12 sandwich cookies
Total Time: 30â40 minutes
Flavor Profile: Buttery, tangy, tropical, and melt-in-your-mouth soft âď¸đ
