Passionfruit Shortbread
Photography by Sarah Tuck.
I've made a lot of shortbread over the years but these remain my favourite. Use passionfruit syrup from the supermarket when the fresh fruit aren't available.
INGREDIENTS
200 grams butter at room temperature
1 cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
¼ cup cornflour
pinch of salt
¼ cup passionfruit in syrup, or pulp and seeds of 1–2 large passionfruit
Filling
100 grams butter at room temperature
1½ cups icing sugar
3 tablespoons passionfruit in syrup, or pulp and seeds of 1–2 large passionfruit
METHOD
Preheat the oven to 160°C.
Beat the butter, icing sugar and vanilla extract until very light and creamy. Sieve the flour, cornflour and salt together. Add to the butter mixture along with the passionfruit pulp and beat gently to combine.
Roll tablespoons of the mixture out on a piece of baking paper into logs approximately 6cm x 1.5 cm wide. Place on a lined baking tray and refridgerate until firm.
Bake for 18 – 20 minutes until lightly golden. Leave on the tray for 5 minutes then carefully transfer to a cooling rack.
Filling: Beat the butter and icing sugar until creamy then beat in the passionfruit. Transfer to a piping bag with a fluted nozzle. Pipe a line of filling on half of the biscuits then sandwich with the remaining biscuits. Dust with icing sugar to serve. Makes about 18 double biscuits
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!