Passionfruit Shortbread

When I was young, every family in my neighborhood had a flourishing passionfruit vine and as delicious as they are just scooped out and eaten, we also used them to make and fill these scrummy little shortbread fingers. Just roll into balls and lightly flatten if preferred

200 grams butter at room temperature
1 cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
¼ cup cornflour
pinch of salt
¼ cup passionfruit pulp, including seeds (about 4 large)
100 grams butter at room temperature
1½ cups icing sugar
pulp of 2 passionfruit, including seeds

Preheat the oven to 160˚C.

Beat the butter, icing sugar and vanilla extract until very light and creamy. Sieve the flour, cornflour and salt together. Add to the butter mixture along with the passionfruit pulp and beat gently to combine.

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