For best results, always weigh ingredients where a weight is provided
Equipment
A silicone spatula so nothing gets left behind.
A simple hand beater or stand mixer
Sheets of baking paper
Rolling Pin
Sharp knife
Instructions
FOR THE ALL BUTTER SHORTBREAD:Preheat the oven to 160C (140C fan forced) / 350F.
In a stand mixer with paddle attachment, beat together the butter and sugar until pale and creamy.
Sift in the flour and cornflour gently mixing until just incorporated.
Add the vanilla and gently mix again.
Divide dough into 2 portions.
Roll out the first portion between 2 sheets of baking paper to a 20cm/8 inch disc. You can use the base of an 8 inch spring form pan to check your progress.
Scallop / crimp the edge of the dough circle using your fingertips (two on the outside, one on top of the dough and gently press towards each other). Now use a sharp knife to cut the dough into 8 wedges, without moving them, then prick the top of each wedge twice with a fork (this helps steam escape without making the dough puff).
Carefully transfer to a baking sheet, then repeat with the second ball of dough.
Bake for 25-30 minutes until they are lightly golden. Remove from the oven and carefully use a knife to re-form those slices / wedges - don’t separate them.
Leave to cool on the tray until firm, then transfer to a wire rack. Make sure they are totally cool before you ice them.
FOR THE PASSIONFRUIT ICING:Mix together the icing sugar, butter and 1 ½tablespoons of the passionfruit puree. Gradually mix in a little passionfruit at a time until you have a consistency that settles into itself in about 10 seconds.
Separate the shortbread wedges on the wire rack then sit the rack over a baking tray lined with baking paper. Spoon the icing over the cooled cookies, allow them to set for a few minutes, then serve or store in an airtight container at room temperature.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary. Check for doneness 3-4 minutes before the recipe suggests
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
The passionfruit icing is optional and not part of a traditional recipe, just a great combo. If you want to leave it off, sprinkle the dough rounds with a tablespoon of caster sugar before baking. They aren't super sweet on their own and a traditional recipe always has a sprinkle of sugar on top.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.