Passionfruit Shortbread
Ingredients
1/2 cup of packed brown sugar
1 cup of unsalted butter
2 cups of all-purpose flour
1 cup of icing sugar
Pulp from 2 passionfruit
Cookie cutter
A pinch of salt
Description
Passionfruit are in abundance over winter and this easy shortbread recipe is a divine way to use them up! The icing is delectable and just so easy! It's simply the passionfruit pulp and icing sugar. The shortbread biscuits are simple and scrumptious.
Shortbread cookies originate from Scotland where they are served with tea especially at Christmas and New Year.
The buttery cookies made their way to New Zealand and Australia during the Scottish migration in the 1800s and still remain one of the most popular biscuit treats today.
There are different types of shortbread, some containing more butter than others. This particular recipe is for a basic shortbread base which means a little less butter.
The shortbread is topped with an incredibly easy and delicious passionfruit icing.
For more recipes by Trudi Nelson, go to www.freshinthekitchen.co.nz
Method
Pre-heat the oven to 180 degrees celcius (or 160 fanbake)
Cream the butter and sugar together and mix thoroughly.
Mix in the salt and flour gradually with a spatula until combined and a stiff dough is formed.
Turn the dough out onto a floured surface and gently and lightly knead for about 1 minute or until the dough starts to crack.
Sprinkle flour on your rolling pin and then roll out the dough so that it's 1cm thick.
Cut shapes into the dough and then place shapes on a lightly greased baking sheet. We love heart-shaped cookies and stars for the kids.
Bake in the oven for about 10 minutes or until very lightly browned. Remove from oven and cool cookies on wire racks.
Meanwhile, prepare the icing by mixing together the icing sugar and passionfruit pulp with a spoon. Mix thoroughly to form a paste.
Spoon icing onto cooled cookies and then serve. The cookies are also delicious the next day once the icing has been absorbed by the cookies.
Categories
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