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Passionfruit curd shortbread

Prep Time 30 minutes
Cook Time 15 minutes
Servings 16 Biscuits



  • 3 eggs lightly beaten
  • 1 egg yolks extra, lightly beaten
  • 1 cup (220caster sugar
  • ½ cup 125mpassionfruit pulp (about 6 passionfruit
  • 2 tablespoons lemon juice
  • 150 g unsalted butter softened


  • 125 g butter
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1 1/3 cups plain flour


  • First make the curd - Place the eggs, egg yolks, sugar, and passionfruit and lemon juice in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar has dissolved. Gradually add the butter, stirring continuously, until melted. Reduce the heat to low and cook for a further 6–8 minutes or until the curd has thickened. Makes 2 cups (640g). Allow to cool in the fridge completely. This step can be made the day before.
  • Meanwhile make the shortbread – cream the butter and sugar together with electric mixers until light and creamy. Then add in flour 1/3 cup at a time until it comes together in a dough. Role out 1tbsp of mixture in the palm of your hands and place on lined baking tray. Repeat with remaining dough. Use your thumb to make a small thumb print in each cookie. Cook in the oven for 10-12mins. Remove from oven and allow to cool for 2mins. Then use your thumb or the back of a teaspoon to redefine the thumbprints.
  • Then add spoon 1tsp of passionfruit curd into the cooled cookies.