Beat margarine, icing sugar and vanilla in a medium to large bowl until well combined and fluffy.
Add both flours and mix beat until well combined.
Either roll a teaspoon of mixture into a small ball and place on a tray lined with baking paper then flatten slightly or you can do what I prefer and that is to use a large piping bag with a star nozzle. Fill the bag and pipe small amounts onto the tray. If you press down slightly once you have piped a biscuit, the nozzle will then lift off without sticking. Because each Melting Moment consists of 2 biscuits, I like to make really small biscuits. They also look extremely cute and dainty. The biscuits won’t spread so you can pipe them close together.
Bake for 15 – 17 minutes. You know they are cooked when you can pick one up without it crumbling.
Once cooked, cool for a few minutes on the tray and then transfer to a wire rack until completely cooled.
Passionfruit Creamy Filling
If you are making larger biscuits, you can probably halve the ingredients for the filling.
Beat margarine and icing sugar until well combined. Add the icing sugar in a couple of batches. Once combined, add the passionfruit. Don’t add too much because you need the cream filling to be quite stiff so it will hold its shape between the biscuits. IF the mixture is too runny, you can add a bit more icing sugar or place the bowl in the fridge for a while before you ice the biscuits.
Using another piping bag with a star nozzle, pipe creamy filling onto the underside of a biscuit and the sandwich it with another biscuit. I like to be quite generous with the filling. If it is the middle of summer, work quickly and get the biscuits into the fridge to set a little bit.
Serve piled up and dusted with a little bit of icing sugar.
Recipe by my vegan plate at https://www.myveganplate.com/passionfruit-melting-moments/