Passionfruit Shortbread Cookies
250g (8.75oz) unsalted butter, room temperature
120g (4 oz) berry (caster) sugar
1 whole egg, beaten
1 whole egg, beaten
Pulp from 1 1/2 passionfruit
125g (4.5 oz) icing sugar
Special Equipment: Cookie cutter
Preparation:
Place butter and sugar in a mixing bowl. Use an electric mixer to cream
until pale and fluffy.
Add egg and beat until combined.
Place sifted flour on a clean bench. Make a well and add the butter mixture.
Use your fingers to gently fold the flour into the butter. Use a light touch
and don't squash the mixture as this will make the cookies tough.
Shape the dough into a disc and cover with plastic wrap. Refrigerate for 20
minutes.
Pre-heat the oven to 350F (180C).
Remove the dough from the fridge and unwrap it. Place it on another piece of
plastic wrap (cling film). Place a piece of plastic wrap on top of it and
then roll it flat to about 1/2" thick (1cm). The plastic stops the dough
from sticking to the surface or to the rolling pin.
Use a small cookie cutter of a desired shape to cut out cookies. Place the
cookies on a plate lined with baking paper and then put them in the fridge
for another 10 minutes to harden slightly.
After this time, place the cookies on a lined baking sheet and bake in the
oven until the edges start to turn a light golden color. Remove from oven
and cool on a wire rack.
Meanwhile, prepare the icing by mixing together the icing sugar and
passionfruit pulp with a spoon. Mix thoroughly to form a paste.
Spoon icing onto cooled cookies and then serve. The cookies are also
delicious the next day once the icing has been absorbed by the cookies.
Prettypinkbutterfly
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