Passion Fruit Cashew Creams

A re-do on the old school Custard Creams that we had when we were little and that never tasted of much, but always seemed like a good idea. These are crisp and full of flavour with a fab fruity, creamy filling that makes them so good. If you didn't have your childhood filled with a version of these, you need to start now. Cookie dough

• 1 cup buckwheat flour
• ¼ cup ground almonds
• 3 tbsp rice syrup
• pinch salt
• 4 tbsp cornflour
• ½ tsp vanilla powder
• 100g butter, melted Filling
• ¾ cup soaked cashews
• 2 passion fruits
• 2 tsp rice syrup
• 1 tbsp vanilla extract

Preheat oven to 170. Tip the flour, almonds, salt, vanilla powder and cornflour into a bowl. Add the melted butter and mix together until combined. Form a large ball and roll out with a scattering of flour on the surface and the rolling pin to prevent sticking. Roll out the dough until roughly 4mm thick. Then cut into small rectangles, using the lid of a mustard or spice tin, or whatever you have to hand! Place the biscuits on a lined baking sheet and bake for 8-10 minutes or until golden brown. Quickly lift the biscuits onto a wire rack and leave to cool whilst you make the filling. Add all the cream filling ingredients to a food processor and blend for 4-5 minutes until really smooth. Then spread the filling onto the underside of one biscuit, cover with another and sandwich together. Enjoy!