- 2 tsp Queen Vanilla Bean Paste
- 250g butter, softened
- 1/3 cup (75g) caster sugar
- 2 1/4 cups (340g) plain flour
- 1/4 cup (40g) rice flour
- 50g butter, melted
- 1 cup (150g) icing sugar, sifted
- 1 tbsp passionfruit pulp
Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat Vanilla Bean Paste, butter and sugar in a small bowl with an electric mixer until pale and the sugar has dissolved.
Stir in sifted flours and press together to form a firm dough. Knead gently on floured surface until smooth. Divide the dough in half. Roll each half into a 5cm log. Slice each log into 1cm pieces, place onto prepared baking trays. Bake for 35 minutes or until a pale straw colour. Transfer shortbread onto wire rack to cool.
To prepare icing, fill a small saucepan with water and bring to a simmer. Combine all icing ingredients in a small heat-proof bowl and place over saucepan of simmering water. Mix for 2 minutes until icing is really shiny. Dip each biscuit into icing or drizzle over biscuits, leave to set, then dust with icing sugar to serve.