Pre-heat the oven to 175C fan-forced and line two baking trays with baking paper.

In the bowl of an electric mixer, beat the butter and sugar together until creamy.

Add the passionfruit pulp and lime zest and beat them through.

Add the flour and corn flour and mix until everything comes together in a dough.

Use 2 teaspoons of dough at a time and roll the dough into balls.

Place them on the baking tray, leaving 5cm between each one and press them down gently.

Bake for 15 minutes or until they start to turn golden.

Leave on the trays for 5 minutes and then transfer to a wire rack to cool completely.

Beat the butter for a minute then add the icing sugar and beat through.

Add the passionfruit and lime and beat them through then add the Bacardi.

Beat until the icing is smooth. If it's too thick add a little water or if it's too thin add a little more icing sugar.

Spread the icing on the cooled cookies and add a little wedge of lemon and a little straw.