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Passionfruit Shortbread

  • Makes 24
Passionfruit Shortbread

Delicately flavoured these shorbread are nice with a herbal cup of tea.


  • ¼ cup fresh passionfruit pulp
  • 150 grams unsalted butter
  • ½ cup icing sugar
  • ¼ cup cornflour
  • 1½ cups flour
  • pinch salt


  1. Preheat the oven to 160ºC. Grease a baking tray or line with baking paper.
  2. Sieve the passionfruit pulp to remove the seeds. You need about 2 tblsp pulp.
  3. Beat the butter and icing sugar together until light and creamy. Beat in the passionfruit pulp mixture.
  4. Sift the cornflour, flour and salt together and work into the dry ingredients. Turn out onto a floured board and bring together.
  5. Roll out to 0.5cm thickness. Cut into shapes or rounds. Place on a greased baking tray and mark with a fork.
  6. Bake in the preheated oven for 20 minutes or until lightly golden. Cool on the tray for 10 minutes before transferring to a cake rack to cool. Store in an airtight container.

Cooks Tips

Freeze passionfruit pulp when it is in season for use later in the year. Scoop the pulp from the fruit and distribute evenly in ice cube containers. Freeze. When frozen transfer the cubes to a bag and tie with a twisty tie. Use cubes as required.

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