Passionfruit shortbread stars

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

1. Line 4 baking trays with baking paper. Follow step 2 of Basic shortbread recipe.
2. Divide dough in half. Roll each half out between 2 sheets of baking paper to 5mm-thick. Refrigerate for 20 minutes or until firm.
3. 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.
4. 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.
5. 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.

Source

Super Food Ideas - July 2004

Passionfruit and white chocolate muffins

If you're taking part in Australia's Biggest Morning Tea today, to raise money for cancer research, why not bake these terrific muffins? With or without the icing, they taste great!

Makes

12

Ingredients

• 2 cups self-raising flour, sifted
• 1/2 cup caster sugar
• 100g white chocolate, chopped
• 125g butter, melted, cooled
• 1/3 cup milk
• 2 eggs, lightly whisked
• 1/4 cup passionfruit pulp
• 1 teaspoon vanilla extract

• Passionfruit icing

• 1 1/4 cups pure icing sugar
• 2 teaspoons hot water
• 1 1/2 tablespoons passionfruit pulp

Method

1. Preheat oven to 200°C. Lightly grease a 12-hole 1/3-cup capacity muffin pan.
2. Combine flour, sugar and chocolate in a bowl. Make a well in the centre.
3. Whisk butter, milk, egg, passionfruit and vanilla in a jug. Pour into well. Gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.
4. Make passionfruit icing: Stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.

Source

Super Food Ideas - July 2005 , Page 84

Recipe by Kerrie Sun