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Passionfruit shortbreads

Share the love with these heart-shaped, passionfruit drizzled, buttery biscuits. - by Better Homes and Gardens
  • 22 Oct 2021
Passionfruit shortbreads
Prep: 15 Minutes - Cook: 30 Minutes - Easy - Serves 24-42
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Swap passionfruit pulp for any citrus juice, or leave biscuits un-iced and sandwich with caramel filling.

After more delicious passionfruit recipes? 

Ingredients

220g unsalted butter, chopped, softened, plus extra 2 tsp, melted

1⁄2 cup icing sugar mixture, plus extra 1 cup

2 1⁄2 cups plain our

2 1⁄2–3 Tbsp fresh passionfruit pulp

Method

  1. Preheat oven to 160°C fan- forced (180°C conventional). Line 4 oven trays with baking paper. Put butter and sugar in a large bowl and beat on high, using an electric hand mixer, for 2 minutes or until pale and fluffy. Add flour and mix with a wooden spoon until mixture forms a soft crumbly dough. Keep mixing until a smooth dough forms.

  2. Roll out dough between 2 sheets of baking paper until about 8mm thick. Use 4cm, 5cm and 6cm heart- shaped biscuit cutters to cut shapes from dough, rerolling as necessary.

  3. Arrange on prepared trays 2cm apart. Bake, 2 trays at a time, for 16 minutes or pale golden brown and firm to touch. Set aside on trays to cool completely.

  4. Meanwhile, put extra butter and icing sugar in a large bowl and stir in passionfruit pulp until smooth.

  5. Spread a little icing on each cooled shortbread. Set aside until icing sets. Serve.

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