1. 2 tsp Queen Vanilla Bean Paste

  2. 250g butter, softened

  3. 1/3 cup (75g) caster sugar

  4. 2 1/4 cups (340g) plain flour

  5. 1/4 cup (40g) rice flour


  1. 50g butter, melted

  2. 1 cup (150g) icing sugar, sifted

  3. 1 tbsp passionfruit pulp

Method - Shortbread

  1. 1

    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.

  2. 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.

Method - Icing

  1. 1

    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.

Recipe Note:
Shortbread can be kept for up to 4-5 days in an airtight container.

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