1Preheat oven to 180 C. Grease four 12-hole flat-based patty buns; line bases with small rounds of baking paper.
2Beat eggs in a small bowl with an electric mixer until thick and creamy. Add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Gently fold in triple-sifted cornflour. Drop 1 level tablespoon of mixture into each pan hole.
3Bake biscuits for about 10 mins. Turn biscuits immediately onto baking paper-covered wire rack by tapping upside down pans firmly on the bench to release the biscuits; cool.
1Beat butter in a small bowl with an electric mixer until pale and creamy; gradually beat in sifted icing sugar. Stir in passion fruit and lemon rind.
2Sandwich cold biscuits with filling. Serve dusted with sifted icing sugar.
This recipe originally appeared in the September 2015 issue of The Singapore Women's Weekly.
Images from Bauer.