We’ve given traditional Scottish shortbread a twist with a bright burst of Passionfruit Baking Paste. Simply shape the dough by hand and slice into triangles – no cookies cutters required!

15 min
15 min


  1. 1 1/2 cups (185g) plain flour
  2. 1/3 cup (90g) caster sugar
  3. 185g butter
  4. 2 tsp Passionfruit Baking Paste
Chocolate Icing
  1. 150g dark cooking chocolate
  2. Caster sugar, to dust

Method - Shortbread

  1. Step 1

    Preheat oven to 180°C (fan forced) and line a baking tray with baking paper.

  2. Step 2

    Cream butter, sugar and Passionfruit Baking in the bowl of a stand mixer for 5 -6 minutes until pale and creamy and sugar has dissolved.

  3. Step 3

    Sift in flour and mix until just combined.

  4. Step 4

    Turn out onto a floured bench and knead until just smooth. Be careful not to over knead!

  5. Step 5

    Roll the dough into a ball and gently flatten with palm of hand to 1.5cm thickness.

  6. Step 6

    Pinch the edge to form a frill. Use a sharp knife to score 8 triangles into the dough, being careful not to cut through completely.

  7. Step 7

    Bake in preheated oven for 15-20 minutes until pale golden brown on the edges.

  8. Step 8

    Allow to cool completely before using a sharp knife to cut into triangles.

Method - Chocolate

  1. Step 1

    Line a baking tray with baking paper.

  2. Step 2

    Melt chocolate in a small microwave-safe bowl on medium heat in 30 second bursts, mixing well between each interval.

  3. Step 3

    Dip shortbread triangles halfway into melted chocolate and lay onto trays lined with baking paper. Allow to fully set before sprinkling with caster sugar and serving.

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