Passionfruit shortbread with passionfruit glaze
Sweet, crumbly and glazed with the sweet tang of passionfruit. Perfect for morning or afternoon tea with the girls, and sweet treats for the kids.
- 40 mins preparation
- 20 mins cooking
- Makes 36
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Ingredients
Passionfruit shortbread with passionfruit glaze
- 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
Passionfruit shortbread with passionfruit glaze
- 1Preheat oven to 150°C (130°C fan). Grease two oven trays; line trays with baking paper.
- 2Beat 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.
- 3Turn 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.
- 4Bake shortbread for 15 minutes or until browned lightly and just firm. Stand on trays for 5 minutes before transferring to wire racks to cool
- 5Meanwhile, make passionfruit glaze; stir ingredients in a small bowl until smooth.
- 6Spread tops of hearts with passionfruit glaze. Stand on wire racks until set.
Notes
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.
