Just like a jam drop, but even better. Passionfruit has long been one of my favourite fruits and now I am blessed with a passionfruit vine on the fence at my rental!
I still remember picking passion fruits off of the vine in my grandma’s car port with I was a little kid and then baking with them and with her! Just like our mum, our grandma always loved baking with us and let us make a mess in the kitchen (as long as we helped with the clean up!)
Biscuits like these are great to make with kids, as the form of rolling out the biscuits and making a thumb print is a great sensory activity for them!
Passionfruit curd shortbread
- 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.