Chef's Choice Unsalted Cultured Butter
Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
3 Ingredient Buttery Shortbread
Passionfruit Butter
Method
3 Ingredient Buttery Shortbread
- 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
- 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
3 Ingredient Buttery Shortbread
- 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
- 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
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