These passionfruit shortbread sandwich biscuits couldn't be easier! You only need three ingredients to make the shortbreads, and the tangy passionfruit butter is the perfect filling.
3 Ingredient Buttery Shortbread
Ingredients
200g Western Star Chef’s Choice Butter, chopped, softened
⅔ cup (100g) icing sugar mixture, plus extra for serving
1½ cups (225g) plain flour
Method
Preheat oven to 160°C (fan-forced) and line 2 baking trays with baking paper
Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Add sifted flour and mix on low until combined
Turn out the dough onto a lightly floured work surface and knead gently until smooth. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes, or until firm
Divide the dough into two. Rewrap one half and set aside. Roll out to 5mm thick and use lightly floured cookie cutters to cut out 36 shortbreads, re-rolling dough as necessary. Using a small round cutter, cut out centres from half of the shortbreads. Place onto prepared trays. Repeat with remaining dough. Bake for 10-12 minutes or until light golden, swapping trays halfway. Set aside on trays to cool completely
Passionfruit Butter
Ingredients
4 whole eggs
2 egg yolks
¾ cup (160g) caster sugar
¾ cup (185ml) passionfruit pulp
2 tablespoons lemon juice
150g Western Star Chef’s Choice Butter, cold, cut into 1cm cubes
Method
Combine eggs, sugar, passionfruit and lemon juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved
Gradually add the butter, one or two cubes at a time, whisking continuously
Cook, whisking, for a further 5 minutes or until mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Allow to cool to room temperature then refrigerate until cold
Sandwich biscuits together with passionfruit butter and dust with icing sugar just before serving
Tips & Hints
Filled biscuits will keep refrigerated in an airtight container for 2 days
Unfilled biscuits will keep for up to 5 days in an airtight container at room temperature
Alternatively, shortbread can be filled with vanilla or flavoured buttercream
Passionfruit butter can be refrigerated in a sterilised jar or container for up to 2 weeks
Freeze passionfruit butter in an airtight container for up to 3 months. Defrost in the refrigerator overnight. Whisk until smooth just before serving
