Cookie

1. In a large bowl or stand mixer fitted with the paddle attachment, beat the unsalted butter, icing sugar, and custard powder together until light and fluffy
2. Add the flour and mix until the dough comes together
3. Place the dough between two sheets of parchment paper and roll out until 5mm thick
4. Place the rolled dough on a baking tray and chill for at least 30 mins
5. Meanwhile, preheat the oven to 170°C and line a large baking tray with parchment paper
6. Once the dough has chilled, remove it from the freezer, using a medium-sized round cookie cutter cut out rounds of dough (the dough can be rerolled, chilled, and used again)
7. If the dough sticks to the cookie cutter dip the cutter in flour before cutting out the shape
8. Place all the cut-out cookie dough on a baking sheet lined with baking paper and bake for 12-15 minutes
9. The cookies should be tinged golden and firm to the touch
10. Cool completely on a wire rack

Buttercream

1. Put the butter in a large bowl or stand mixer fitted with a paddle attachment, and beat on medium speed until light and fluffy
2. Add the passionfruit pulp and beat on high until fully incorporated
3. Add the sugar and continue to beat until the buttercream is smooth and silky
4. Transfer the buttercream to a piping bag fitted with a large round piping tip

Assembly

1. Pipe a dollop of buttercream on the underside of a cookie
2. Tp with another cookie to form a sandwich
3. Repeat with the remaining cookies and buttercream
4. Enjoy!