Classic buttery shortbread with creamy passionfruit filling - what can I say? ...except you'd better make double quantity cause 1 lot just ain't enough.


  • 250g Butter - room temp.

  • 2 tsp Vanilla Extract.

  • 4 Tbsn Icing Sugar.

  • 1 1/2 cups Plain Flour.

  • 1/2 cup Cornflour.


  • 60g Butter - room temp.

  • 1/2 tsp Vanilla Extract.

  • 1 cup Icing Sugar.

  • 2 Passionfruit.

  • Few drops of milk if passionfruit aren't that juicy.

  • extra Icing Sugar to dust.


  • 1.

    Put your oven onto 180 C

  • 2.

    Beat butter, vanilla and sifted icing sugar til light and fluffy.

  • 3.

    Stir in sifted flours.

  • 4.

    Spoon into piping bag fitted with a 1cm star nozzle.

  • 5.

    Pipe 3cm wide rosettes onto a paper lined cookie sheet.

  • 6.

    Bake 10 mins til lightly golden.

  • 7.

    Cool on a wire rack.

  • 8.


  • 9.

    Beat butter,vanilla and sifted icing sugar til light and fluffy.

  • 10.

    Beat in passionfruit pulp and if needed, a few drops of milk.

  • 11.

    Sandwich 2 biscuits at a time with the filling.

Nutritional information

Nutritional analysis per serving (25 servings)

  • Energy 150kj
  • Fat Total 10g
  • Saturated Fat 6g
  • Protein 1g
  • Carbohydrate 13g
  • Sugar 6g
  • Sodium 1mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Sometimes I stick 1/2 a glace cherry into the centre of each shortbread before cooking and just dust with icing sugar istead of filling them.

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Posted by lightsReport
Yum! I love melting moments - you are right, one batch is never enough! I'm going to try your recipe this weekend :)