Ingredients
Shortbread
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2 tsp Queen Vanilla Bean Paste
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250g butter, softened
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1/3 cup (75g) caster sugar
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2 1/4 cups (340g) plain flour
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1/4 cup (40g) rice flour
Icing
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50g butter, melted
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1 cup (150g) icing sugar, sifted
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1 tbsp passionfruit pulp
Method - Shortbread
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1
Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat Vanilla Bean Paste, butter and sugar in a small bowl with an electric mixer until pale and the sugar has dissolved.
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2
Stir in sifted flours and press together to form a firm dough. Knead gently on floured surface until smooth. Divide the dough in half. Roll each half into a 5cm log. Slice each log into 1cm pieces, place onto prepared baking trays. Bake for 35 minutes or until a pale straw colour. Transfer shortbread onto wire rack to cool.
Method - Icing
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1
To prepare icing, fill a small saucepan with water and bring to a simmer. Combine all icing ingredients in a small heat-proof bowl and place over saucepan of simmering water. Mix for 2 minutes until icing is really shiny. Dip each biscuit into icing or drizzle over biscuits, leave to set, then dust with icing sugar to serve.
Recipe Note:
Shortbread can be kept for up to 4-5 days in an airtight container.
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