For the dough
170g (6 oz) vegan butter, softened, plus extra
100g (3 ½ oz) passion fruit pulp
1 tsp vanilla extract
300g (10 ½ oz) plain flour gluten free (optional), plus extra for dusting
Pinch of salt
For The Buttercream
30g (1 oz) frozen raspberries, thawed and extra liquid drained
250g (9oz) vegan butter
625g (1lb 6oz) icing sugar
1-2 drops of natural red food colouring (optional)
For the cookie dough mix butter icing sugar in a bowl until smooth and well combined. Add the passion fruit pulp and vanilla and mix well. In another bowl, whisk the flour and salt until combined. Add the passion fruit mixture to the flour and rub with your fingers until well incorporated. Wrap the dough in clingfilm and leave in the fridge for about 30 minuets.
2. Preheat the oven to 170°C/Gas mark 3.
3. On a lightly floured surface roll out the dough about 3-4mm (1/8in) thick, using a 4cm (1 ½ in) round cutter, cut out the cookie and place them on a baking tray line with baking paper transfer to the oven and bake for 10-15 minutes or until cookie edge start to turn golden.allow to cool completely before filling with buttercream.
4. For the buttercream, combined the raspberries and butter in a bowl of a free standing electric mixer fitted with the whisk attachment and beat until combined with the mixer at a low speed gradually add the icing sugar, 120g (4 ½ oz) at a time, until it as all been incorporated. Continue beating on a medium speed for 2 minutes. At the point, you can add food colouring if you would like a stronger pink colour.
5. Fill a piping (icing) bag with the buttercream and pipe some filling onto the flat side of a cookie.
Sandwich with another cookie, and continue until all the cookies have been filled. Alternatively, simply spread the buttercream on the cookies with a knife.