Preheat oven to 180°C. Line two baking trays with non-stick paper.
Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until creamy. Add the flour and mix on low speed until dough comes together. Divide dough in half.
Roll each piece of dough out between two sheets of non-stick baking paper until 5mm thick. Place onto a tray and into freezer for 10-15 minutes until firm.
Using 5cm biscuit cutters (stars & hearts), cut biscuits out and place onto baking trays allowing room forspreading. Chill 10 minutes. Press unused dough together and repeat.
Bake for 10-12 minutes, swapping trays after 8 minutes or until golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.
To make passionfruit icing, sift icing sugar into a bowl. Add passionfruit pulp and stir until well combined (icing should be thick). Spread half the biscuits with passionfruit icing. Sandwich together with remaining biscuits. Dust with icing sugar and allow to set before serving.
