Passionfruit Shortbread Cookies

Passionfruit iced shortbread is a cookie jar favourite – these sweet, buttery biscuits are easy to make and even easier to eat thanks to rice flour, which gives a short, creamy biscuit texture.

Prep:
15min
Cook:
35min
Serves:
30

Ingredients

Shortbread
  1. 2 tsp Queen Vanilla Bean Paste
  2. 250g butter, softened
  3. 1/3 cup caster sugar
  4. 2 1/4 cups plain flour
  5. 1/4 cup rice flour
Icing
  1. 50g butter, melted
  2. 1 cup icing sugar, sifted
  3. 1 tbsp passionfruit pulp

Method

  1. Step 1

    Preheat oven to 150°C 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.

  2. Step 2

    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.

  3. Step 3

    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.