Passionfruit Shortbread

, from Issue #56. June, 2016
Photography by Sarah Tuck.
    Passionfruit Shortbread

    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

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.