Makes
40
Ingredients
- 1 quantity raw Basic shortbread ingredients (see related recipe)
Passionfruit icing
- 2 cups pure icing sugar, sifted
- 2 tablespoons fresh passionfruit pulp (see note)
Method
- Line 4 baking trays with baking paper. Follow step 2 of Basic shortbread recipe.
- Divide dough in half. Roll each half out between 2 sheets of baking paper to 5mm-thick. Refrigerate for 20 minutes or until firm.
- Preheat oven to 160°C. Using a 7.5cm star-shaped cutter, cut out biscuits. Place onto trays. Press remaining dough together and repeat until all dough has been used. Refrigerate for 30 minutes or until firm.
- Bake shortbread, 2 trays at a time, for 15 to 20 minutes or until light golden and firm to the touch. Allow to cool on trays.
- Make passionfruit icing Combine icing sugar and passionfruit pulp in a small bowl. Stir with a fork until well combined and a spreadable consistency. Spread icing over biscuits. Allow to set before serving.
Notes & tips
- 1 passionfruit should give you 2 tablespoons of passionfruit pulp. You can freeze passionfruit pulp in ice cube trays so you'll always have it on hand. 1 ice cube is equal to 1 passionfruit.
