- 185 gm butter
- 190 gm self-raising flour
- 95 gm cornflour
- 140 gm icing sugar
- 3 passion fruits
- 1 tsp lemon zest
- Sift self-raising flour and cornflour, set aside.
- Cream butter, icing sugar, lemon zest till light and fluffy.
- Add passion fruit pulp and mix well.
- Fold in sifted flours, mix well.
- Cover with cling wrap and let chill in the fridge for an hour or so.
- Roll into balls, place on a parchment lined baking tray.
- Press with a fork to form an indentation.