1. Beat the butter and sugar until it’s light and fluffy. To this add the blood orange rind and vanilla extract and beat until it is just combined.  Sift in the plain flour and cornflour and stir with a wooden spoon until a soft dough forms.
2. Take level 1/2 tablespoons of mixture and roll it into balls. It helps if you flour your hands to do this so that the dough doesn’t stick.  Place the balls about 5cm apart on a tray lined with baking paper and press down to gently flatten them – not too much though, you are aiming for discs of around 3 1/2cm.  Using a fork (good idea to flour it too) press the middle of each disc to create grooves.  Pop them in the oven at 180C for 12 minutes or until you can just see some colour appearing.  Remove and let them cool on a wire rack.

To make the filling for the blood orange yoyos:

1. In a medium bowl, combine the mascarpone, cream, sugar, and passionfruit. Using an electric mixer, beat on low speed until almost smooth, 30 to 60 seconds. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Don’t overbeat or the frosting will look grainy.
2. Sandwich two biscuits together with about a tablespoon of the passionfruit filling and voilá you have your yoyos.
3. Dust all of the blood orange yoyos with the extra icing sugar.  This will make approximately 24.