10 or more


Average: 4 (2 votes)


185g butter, softened
½ cup icing sugar, sifted
½ cup cornflour, sifted
1¼ cups plain flour, sifted
40g butter, softened
¼ cup icing sugar, sifted
2 tsp passion fruit pulp
icing sugar, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 160 degrees Celcius and line two baking trays with baking paper. Place butter and icing sugar into the bowl of an electric mixer and beat until pale and creamy. Add flours and mix until combined. Wrap the shortbread in plastic and place in fridge for half an hour, before rolling 2 tsp of mixture at a time into balls and placing on baking trays, leaving a small gap between each. Flatten with the back of a fork. Repeat until you have used all the mixture. Bake for 15 minutes or until only just lightly coloured, then transfer to a wire rack to cool completely. To make passion fruit filling, beat butter and sugar together until pale, then stir in passion fruit pulp. Sandwich two shortbreads together with some of the filling and dust with icing sugar. Makes 15.