Passionfruit Shortbread Recipe

I tried this recipe recently when my parents were down to visit.  Mum had a jar of passionfruit pulp from her garden so I went on the search for some recipes I could use it in.  Coincidentally I had grabbed Allyson Goftons “The Great New Zealand Baking Book” from the library and in the pile of recipes I wanted to try was this little gem.  It combines the melting buttery experience of shortbread with a subtle flavour of passionfruit that makes it delightful.


1/4 cup of fresh passionfruit pulp
150 grams butter
1/2 cup icing sugar
1/4 cup cornflour
1 1/2 cups flour
pinch of salt

Preheat oven to 160 C and line cookie sheet with baking paper
Put the passionfruit pulp through sieve to remove the seeds
Cream the butter and icing sugar together
Beat in passionfruit pulp (should be about 2 tbsp )
Sift in the flour, cornflour and salt and work into butter mixture
Turn on to a floured board and knead together until mixture holds
Roll into log or square shape and slice 1 cm pieces
Place on baking tray and prick with fork
Bake for 20 minutes until slightly golden
Leave on tray for 10 minutes before transferring to cooling rack

Source: Allyson Gofton “The Great New Zealand Baking Book” and also on her website

3 thoughts on “Passionfruit Shortbread Recipe

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