Preheat oven to 180°C and line two trays with baking paper. Place all ingredients into a food processor. Blend until mixture resembles fine breadcrumbs.
Transfer to a clean, floured bench and press mixture together until it forms a dough. Wrap in cling wrap and refrigerate for 15-20 minutes
Roll out dough between two sheets of baking paper to 5mm thickness. Cut shapes using a cookie cutter and place onto lined baking trays.
Bake for 15-18 minutes or until lightly golden. Cool completely on trays. Sprinkle with icing sugar or decorate as desired.
Place eggs, egg yolks and sugar in a 6 cup capacity, microwave safe jug. Whisk until well combined. Add passionfruit pulp and butter and stir through.
Microwave mixture, uncovered on medium power for up to 10 minutes, whisking every minute, until thick enough to coat the back of a spoon.
Pour into sterilised jars and seal. Refrigerate for up to a month
These ginger biscuits are perfect for making with kids, use different shaped cookie cutters and decorate with chocolate and icing.