The_AustralianWomensWeeklyFood-Issue23_2017

PHOTOGRAPHERPABLO MARTINSTYLISTJANE COLLINSPHOTOCHEFCARLY SOPHIA TAYLOR

These beautiful biscuits are bursting with

flavour – they’re a winning combination of crisp

shortbread topped with a delicate passionfruit icing.

And they are gluten−free, egg−free and nut−free!

PASSIONFRUIT

SHORTBREAD WITH

PASSIONFRUIT GLAZE

PREP + COOK TIME 1 HOUR MAKES 32

125g cold butter, chopped coarsely
¼ cup (55g) caster sugar
¾ cup (75g) rice flour
¾ cup (80g) gluten−free plain flour
2 tablespoons gluten−free icing sugar
1 tablespoon xanthun gum
1 tablespoon passionfruit pulp

PASSIONFRUIT GLAZE
1 teaspoon softened butter
½ cup (80g) gluten−free icing sugar
2 tablespoons passionfruit pulp

1 Preheat oven to 150°C/130°C
fan. Grease two oven trays; line
with baking paper.
2 Beat butter and caster sugar in a
small bowl of an electric mixer until
just combined; gradually beat in the

combined sifted flours, icing sugar

and xanthun gum. Stir in the

passionfruit pulp.

3 Turn out dough onto a lightly

rice−floured surface; knead until just

smooth. Roll out dough until 5mm

thick; using a 6cm heart−shaped

cookie cutter, cut 32 hearts from

dough. Placehearts, about 2.5cm

apart, on trays.

4 Bake biscuits for 15 minutes or

until browned lightly and just firm.

Stand on trays for 5 minutes before

transferring to wire racks to cool.

5 Make passionfruit glaze.

6 Spread one side of the hearts

with passionfruit glaze. Stand on

wire racks until set.

PASSIONFRUIT GLAZE

Stir ingredients in a small bowl

until smooth.

COOK’S

NOTES

Store shortbread in an

airtight container in the

fridge for up to 2 weeks.

Swap passionfruit for

2 teaspoons of finely

grated lemon or

orange rind for a

citrus shortbread.

COOK

THE

COVER

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