Passionfruit Shortbread Hearts
MAKES 43 joined hearts
PREPARATION 30 minutes
COOKING TIME 13 minutes
INGREDIENTS
200g butter, chopped
¾ cup pure icing sugar, sifted
1 ½ cups plain flour
½ cup cornflour
2 egg yolks
1 teaspoon vanilla essence
2 tablespoons water
STEP 1
Place chopped butter, icing sugar, plain flour and cornflour in a food processor and process until mixture resembles breadcrumbs.
STEP 2
Add combined egg yolks, vanilla and water and process until mixture comes together.
STEP 3
Lightly knead mixture on a lightly floured board until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
STEP 4
Roll dough out to a 5 mm thickness and cut out small hearts using a 5cm heart shaped cutter. Place hearts onto a baking paper lined baking tray and bake in a preheated oven at 180ºC for 13-14 minutes. Allow to cool before joining with Passionfruit Cream Icing.
Passionfruit Icing:
90g butter
125g white chocolate
¼ cup milk
350g icing sugar
½ x 170g can John West Passionfruit
In a small saucepan combine butter, white chocolate and milk. Cook over a gentle heat until melted, do not boil.
Sift icing sugar into a bowl, add butter mixture and stir to combine. Beat with an electric beater for 2 minutes or until smooth.
Cool icing in refrigerator for 15 minutes. Beat again for 1 minute before using. Stir in John West Passionfruit.
TIP
Using a very small heart shaped cutter, cut out the centre of some of the “tops” of the biscuits. Bake the smaller hearts for half the time and fill as directed.
Shortbread mixture can be made up to 2 weeks in advance and stored in the freezer.
Add remaining half can of passionfruit to a fruit punch.
