These buttery passionfruit shortbread biscuits combine classic melt-in-your-mouth texture with a burst of tropical flavour. They’re simple to make, beautifully fragrant, and perfect for sharing with friends or enjoying with a cuppa.
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After spending Friday and Saturday on the couch, by Sunday I was itching to get back into the kitchen even if I still couldn't really stomach anything I might whip up (unless it was vegemite toast).
I'd spent a great portion of the previous days flicking through magazines and recipe books. Sometimes I get so inspired I run straight to the kitchen.
The weekend's inspiration involved passionfruit. I wish they were a little less expensive at the moment because I can't get enough of them. I can't wait for my vine to start producing the golden little delicacies.
They're delicious in any sort of sweet treat but I'm rather partial to a passionfruit biccie especially passionfruit shortbread.
The recipe seemed simple and quick enough that I wouldn't need to be on my feet for too long so a-baking I went.
I thought I had a decent supply of rice flour but couldn't find any in the pantry. That's probably because apart from the one shelf I organised about a month ago, the whole thing is in shambles.
Every time I open it I say 'really must clean out the pantry' then I shut it and walk away.
Anyway, crisis averted, I swapped it for cornflour and I don't think it made much of a difference. It would be hard for these to be any softer or more melt-in-your-mouth delicious than my cornflour version.
The recipe wanted me to strain the passionfruit and leave out the seeds and pulp. I was having none of that. How wasteful! Plus the seeds are the best bit. I love the added crunch they give these biscuits.
If it weren't for the seeds you could probably eat these without chewing but where's the fun in that? Grab a cup of tea to go with them and you have the perfect afternoon tea. Enjoy!
What about you? Do you think the passionfruit seeds should remain?
Recipe
Passionfruit shortbread
Ingredients
- 150 g 5oz butter, softened
- ¼ cup caster superfine sugar
- ¼ cup rice flour I used cornflour
- 1 cup plain AP flour
- 2 passionfruit
- Extra caster sugar for dusting
- Icing confectioner's sugar for dusting
Instructions
- Pre-heat the oven to 130C (290F) fan-forced and line two baking trays with baking paper.
- In the bowl of an electric mixer, beat the butter until creamy then add the caster sugar and beat until light and fluffy.
- Combine the flours and then add to the bowl and mix on low until combined.
- Add the passionfruit and stir well until evenly distributed.
- Roll heaped teaspoons of dough into balls and then flatten between your palms then place on the baking trays leaving at least 2cm between each one.
- Brush the tops of each biscuit with a little bit of water the sprinkle lightly with caster sugar.
- Bake one tray at a time for 15 minutes or until just firm to touch.
- Leave to cool on the trays.
- When cool, dust with icing sugar.
Nutrition
Judy says
I tried the Passion Friuit shortbread and love the taste. However mine did not look the same as yours and they did not get very hard. It is as if there is too much butter. I followed the recipe as written and they were not done in 15 min.
Claire says
Hi Judy. Cooking times tend to vary a little between ovens so they might need a little longer for some x
Yvette says
Hi Claire, I had to tell you how much we love this recipe. We have made it many, many, many times! My 4yr old has mastered it and now shares them with his grown up friends.
Thanks for sharing it and keep doing what you do. :)
Claire says
Oh wow I'm so impressed! You're very welcome Yvette! x
Steph says
Love this! I've found a supply of tinned passionfruit, so am champing at the bit to make something with it. Though it is a small tin, it contains waaay more passionfruit than required for one batch of these lovelies. Do you think these would freeze ok?
Claire says
Yes definitely Steph. I freeze it all the time!
Jane says
Recipe is wrong I had to modify it heaps. So wrong
Claire says
Hi Jane. Sorry you had a problem with the recipe. What did you find wrong with it?
The Life of Clare says
I've never made passion fruit shortbread, but I'm with you on the seeds, bring on the crunch!
Claire says
I know right? Crazy people straining them out!
The Café Sucre Farine says
I'm a bit embarrassed to say that I've never had passion fruit but you've got me so intrigued Claire. Your photos are so pretty and I can never resist anything melt-in-your-mouth. Hope you're feeling better.
Claire says
Chris you are missing out! Find some now!
Kathy says
Hi Claire,
Hope your feeling better soon. Quick question - what can I substitute passion fruit with in this recipe? We don't have access to those in Pittsburgh, PA.
Thanks for your help.
Claire says
Hi Kathy. You could use any sort of citrus juice I would say. Probably about 1-2 tbsp per passionfruit and some zest too.
Maureen | Orgasmic Chef says
Seeds should stay - we'd all miss the crunch, right? That's the best bit.
I went to make shortbread the other day and had forgotten that I tossed it out because I found a weevil in the pantry. I had to put all the stuff away.
Your shortbread looks wonderful.
Claire says
Exactly! Oh no. Damn weevils!
GourmetGetaways says
I love passionfruit shortbread... I have a secret recipe I will have to share one day. Your pictures are absolutely beautiful... they make me want to bake too.
I hope you are feeling better.
Claire says
Secret recipe? I love the sound of that! Thanks GG yep all better now.