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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.
Put your oven onto 180 C
Beat butter, vanilla and sifted icing sugar til light and fluffy.
Stir in sifted flours.
Spoon into piping bag fitted with a 1cm star nozzle.
Pipe 3cm wide rosettes onto a paper lined cookie sheet.
Bake 10 mins til lightly golden.
Cool on a wire rack.
Beat butter,vanilla and sifted icing sugar til light and fluffy.
Beat in passionfruit pulp and if needed, a few drops of milk.
Sandwich 2 biscuits at a time with the filling.
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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