Name: Passionfruit shortbread with passionfruit glaze
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 125 gram cold butter, chopped coarsely; 1/4 cup (55g) caster sugar; 3/4 cup (75g) rice flour; 3/4 cup (80g) gluten-free plain flour; 2 tablespoon gluten-free icing sugar (pure icing sugar); 1 tablespoon xanthan gum; 1 tablespoon passionfruit pulp; Passionfruit glaze; 1 teaspoon (5g) butter, softened; 1/2 cup (80g) gluten-free icing sugar (pure icing sugar); 2 tablespoon passionfruit pulp

Passionfruit shortbread with passionfruit glaze

Sweet, crumbly and glazed with the sweet tang of passionfruit. This gluten-free biscuit is perfect for morning or afternoon tea with the girls, and sweet treats for the kids.

shortbread recipes — Passionfruit shortbread with passionfruit glaze

Makes 36

Prep

40M

Cook

20M

Total

Ingredients

125 gram cold butter, chopped coarsely

1/4 cup (55g) caster sugar

3/4 cup (75g) rice flour

3/4 cup (80g) gluten-free plain flour

2 tablespoon gluten-free icing sugar (pure icing sugar)

1 tablespoon xanthan gum

1 tablespoon passionfruit pulp

Passionfruit glaze

1 teaspoon (5g) butter, softened

1/2 cup (80g) gluten-free icing sugar (pure icing sugar)

2 tablespoon passionfruit pulp

Method

Preheat oven to 150°C (130°C fan). Grease two oven trays; line trays with baking paper.

Beat butter and caster sugar in small bowl of an electric mixer until just combined; gradually beat in the combined sifted flours, icing sugar and xanthan gum. Stir in passionfruit pulp.

Turn dough onto a surface lightly floured with rice flour; knead until just smooth. Roll dough out until 5mm thick; using the heart cutter, cut 36 hearts from dough. Place hearts, about 2.5cm apart, on prepared trays.

Bake shortbread for 15 minutes or until browned lightly and just firm. Stand on trays for 5 minutes before transferring to wire racks to cool

Meanwhile, make passionfruit glaze; stir ingredients in a small bowl until smooth.

Spread tops of hearts with passionfruit glaze. Stand on wire racks until set.

You will need a 5cm heart-shaped cutter. Store the shortbread in an airtight container in the fridge for up to 2 weeks. Xanthan gum is available from health food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook