These are the sort of delicious biscuits I remember as a child, only more so. (Though probably not as good.)  Serve with tea, or after dinner with coffee. Nobody ever said cheese was compulsory!

150g soft butter, chopped
75g (1/3 cup) caster sugar
2 teaspoons zested orange rind
200g plain flour
50g rice flour

 Passionfruit butter:

30g soft butter
80g (½ cup) icing sugar
1 tablespoon passionfruit pulp

 Beat butter, sugar and orange rind until light and fluffy. Stir in flours and, using a wooden spoon, mix until combined.

Knead gently on a lightly floured surface until smooth. Roll walnut-size pieces of dough into balls, place on greased baking trays and flatten with the back of a fork.

Bake at 180C for 10 – 15 minutes or until crisp and golden. Stand for 5 minutes before transferring to a wire rack to cool.

For passionfruit butter, beat butter until pale and creamy, add half the sugar and beat until well combined. Add passionfruit and remaining sugar and beat until well combined and fluffy.

Spread a small amount of passionfruit butter onto half the biscuits, then top with the remaining biscuits.

Makes about 16.