Melting Moments

Step 1: Preheat the oven to 180°C / 350°F (160°C fan-forced). Line 2 trays with paper.

Step 2: Place the butter, vanilla and icing sugar in a bowl. Beat for 1 minute until smooth and fluffy, starting on low speed to avoid an icing sugar cloud.

Step 3: Stir the cornflour and flour into the butter mixture in 3 additions using a rubber spatula. Add one-third of the flour and cornflour and stir it in; repeat twice more.

Step 4: Scoop 1 tablespoon of mixture onto the trays. Roll the portions into balls with lightly floured hands to prevent sticking. You should have 24–28 balls.

Step 5: Press each ball down to 1 cm / 0.4 inches thick with a fork. Bake for 15 minutes, switching the trays at the 10-minute mark. Cool completely on the trays.

Step 6: Pipe frosting onto half of the cooled cookies, then sandwich them with the remaining cookies.

Step 7: Refrigerate for 1 hour to set the frosting. Remove from the fridge 30 minutes before serving.

Step 8: Place the butter in a bowl and beat with an electric mixer on medium-high for 1 minute until smooth and fluffy. Add one-third of the icing sugar, then beat it in, starting on low and increasing to high. Repeat twice more.

Step 9: Add the lemon zest and juice. Beat on high for 2 minutes until fluffy. Transfer to a piping bag and snip the end to make a 1 cm / 1/2-inch opening. Use to fill the cookies.

Step 10: Make the passionfruit icing using the same method as the lemon icing.