Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Melting moments with passionfruit and raspberry jam icing

South African 15 Mins Prep · 30 Mins Cook

To make the buttercream base, place the softened butter in a medium-sized bowl. Using an electric beater, beat until pale and fluffy. Gradually add the sifted icing sugar, mixing between batches and scraping down the sides.
Slice the lemon and add the juice of half of it to the butter-sugar mixture. Beat until smooth and creamy before finishing with the vanilla extract and single cream.
Divide the buttercream evenly between two bowls. Stir the raspberry preserve into one half and the passionfruit pulp into the other..
Spoon each flavoured buttercream into separate piping bags fitted with a star tip.
Arrange the biscuits, flat side up. Pipe the raspberry icing onto the flat side of the chocolate biscuits, and the passionfruit icing onto the macadamia biscuits. Top each with a second biscuit to create sandwiches.
Chill in the fridge for 30 minutes, if desired, to help the icing set firmly.