A thick filling made from passion fruit is an ideal variation on the traditional sandwich cookie.

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Makes around 20 cookies

½ cup butter, at room temperature

¾ cup sugar

1 egg yolk

2 teaspoons vanilla sugar

1 ¾ cups flour

1 cup passion fruit filling (see below)


Passion Fruit Filling

Makes around 1 cup of filling, enough for 20 cookies

¼ cup passion fruit seeds

½ cup sugar

6 tablespoons butter

2 teaspoons lemon juice

2 small eggs, at room temperature

1 egg yolk, at room temperature


1. Pour the passion fruit, sugar, butter, and lemon juice into a small pot. 2. Heat the ingredients until the butter melts and the sugar dissolves. 3. In a clean bowl, beat the eggs and the egg yolk. 4. While beating constantly, add the warm passion fruit mixture in a thin stream to the egg mixture. 5. Pour the mixture back into the pot, and heat it gently, stirring constantly, for around six minutes or until it thickens. 6. Then let it cool to room temperature, cover it with cling film and put it in the fridge to cool and set.

  1. Beat together the butter, sugar and egg yolk with a wooden fork or in an electric mixer with a dough hook.
  2. Add the flour and continue mixing until combined.
  3. Flour a clean work surface and roll out the dough.
  4. Using a round cookie cutter (around 5 dm in diameter) and cut out an even number of cookies, around 40. If you want, you can use a small heartshaped cutter to cut a hole in half of the cookies for the filling to peek through.
  5. Line an oven sheet with parchment paper.
  6. Using a palette knife, lift the cookies onto the oven sheet.
  7. Place them in a cool place for half an hour.
  8. Heat the oven to 375°F.
  9. Bake the cookies for 8–12 minutes, or until they turn a light golden brown.
  10. Let them cool.
  11. Spread around 2 teaspoons of the passion fruit filling onto half of the cookies, and then place another cookie on top.


Photography by Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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