Print

Passionfruit Shortbread Recipe

5 from 136 reviews

Delightful Passionfruit Shortbread cookies combine the buttery richness of classic shortbread with the exotic tang of fresh passionfruit, creating a unique treat that’s perfect for afternoon tea or as a sweet gift.

Ingredients

Scale

Wet Ingredients

  • 125 g softened butter
  • Pulp from 3 passionfruit

Dry Ingredients

  • 1/2 cup sugar
  • 1 cup plain flour
  • 2/3 cup self-raising flour

Instructions

  1. Cream Butter and Sugar: In a mixing bowl, cream the softened butter together with the sugar until the mixture is light and fluffy, ensuring even incorporation.
  2. Add Passionfruit Pulp: Stir in the fresh passionfruit pulp, mixing thoroughly to evenly distribute the tangy flavor throughout the creamed mixture.
  3. Combine Flours: Gradually add both the plain flour and self-raising flour into the wet mixture. Mix gently but thoroughly until a soft dough forms.
  4. Roll and Cut: Lightly flour a clean surface and roll the dough out with a rolling pin to approximately 5mm thickness. Use cookie cutters to cut the dough into desired shapes.
  5. Bake: Place the shaped dough pieces onto a baking tray and bake in a preheated oven at 180°C (350°F) for about 12-15 minutes, or until the shortbread is pale golden around the edges.
  6. Cool and Serve: Allow the shortbread to cool on a wire rack before serving. Enjoy enthusiastically or package them to share at your local cake stall.

Notes

  • Ensure butter is softened for easier creaming.
  • The passionfruit pulp adds a unique tang, so use fresh passionfruit if possible.
  • Rolling the dough evenly ensures uniform baking.
  • Store the shortbread in an airtight container to maintain freshness.
  • For a stronger passionfruit flavor, you can add a teaspoon of passionfruit juice or concentrate.

Keywords: Passionfruit shortbread, shortbread cookies, passionfruit dessert, buttery cookies, fruit-flavored shortbread