Passionfruit shortbread
Delicate, buttery passionfruit shortbread with a tropical twist. A simple, elegant biscuit perfect for gifting or afternoon tea.
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Servings: 24
Calories: 85kcal
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
Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 42mg | Potassium: 33mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
