Passionfruit shortbread eggs are a delightful treat combining the rich, buttery texture of shortbread with the exotic, tropical flavor of passionfruit. This recipe is perfect for a special occasion or whenever you're in the mood for a sweet yet tangy dessert. Follow these steps to create a delectable dessert that will impress your friends and family.
You've successfully created delicious passionfruit shortbread eggs! Enjoy this unique treat with a cup of tea or coffee, or serve it as a delightful finish to any meal. The combination of buttery shortbread and tangy passionfruit is sure to be a hit. Happy baking!
Bake the Passionfruit Shortbread Eggs in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges turn a light golden brown.
The shortbread is done when the edges are lightly golden and the tops appear set. Be careful not to overbake, as they can become dry.
Yes, you can use a dairy-free butter substitute, such as margarine or coconut oil. This will alter the flavor slightly but should work well in the recipe.
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to 3 months.
A standard baking sheet is recommended for these cookies. Make sure to line it with parchment paper or a silicone baking mat for easy removal.
- Ensure the butter is at room temperature before you start mixing for a smoother texture.
- If you don't have corn flour, you can substitute it with an equal amount of all-purpose flour.
- Use fresh passion fruits for the best flavor. If fresh passion fruits are not available, you can use passionfruit puree as an alternative.
- Chill the dough in the refrigerator for at least 30 minutes before shaping to prevent it from spreading too much while baking.
- Use a pastry brush to gently brush off any excess flour from the shortbread shapes before baking for a cleaner look.
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