Passionfruit sponge cookies

Passion fruit sponge cookies


These sweet little cookies are like miniature passion fruit sponge cakes. They’re filled with a vanilla cream and topped with a delicious and tangy passion fruit icing.


  • 200g butter, softened
  • 1/2 cup caster sugar
  • 1 3/4 cups plain flour
  • 1/4 cup cornflour
  • 1 tsp vanilla essence
  • 1 cup icing sugar
  • 3 passionfruit

For filling

  • 1 cup icing sugar
  • 100g butter, softened
  • 1 tsp vanilla essence
  • 3/4 cup thickened cream


  1. In a stand mixer or using hand-held beaters, beat butter and sugar until pale and creamy. Add flour, cornflour and vanilla, and beat until smooth. Turn out onto a large strip of cling film and bring together into a disc. Wrap in the cling film and refrigerate for 30 minutes to chill.
  2. Preheat oven to 160C/140C. Line 2 large oven trays with baking paper. Remove dough from fridge and roll into 28 small even balls. Place on baking trays a few centimetres apart, and use a fork to gently flatten.
  3. Bake for 15 minutes, then remove from oven and allow to cool on the tray.
  4. To make filling, sift icing sugar into a bowl and add butter and vanilla. Beat for 3 minutes until very smooth and creamy. Add cream and continue beating until thick and smooth. Transfer to a piping bag with a star tip.
  5. Make the passion fruit glaze by sifting icing sugar into a small bowl. Strain passion fruit pulp through a sieve to separate seeds from liquid. Add enough liquid to the icing sugar to form a spreadable glaze. Add back in a few of the seeds.
  6. Pipe filling onto the flat side of half the biscuits. Top with remaining biscuits. Spoon a little of the passionfruit glaze over each biscuit and allow to set.