- 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
Method - Shortbread
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.
Method - Icing
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.
Shortbread can be kept for up to 4-5 days in an airtight container.