Passionfruit shortbread eggs
Passionfruit shortbread eggs combine a rich, buttery shortbread texture with the tropical zest of passionfruit. These cookies are perfect for a special occasion or a sweet treat any time.
Cook time 15 min
Prep time 45 min
Ingredients:
1/3 cup butter1 cup all-purpose white wheat flour
1 tbsp corn flour
1 yolk
1/3 cup sugar
2 passion fruits
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.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer on medium speed.
- Add the egg yolk to the butter and sugar mixture and beat until fully combined.
- Scoop out the pulp from the two passion fruits and add it to the mixture. Mix until well incorporated.
- In a separate bowl, whisk together the all-purpose flour and corn flour until they are well mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
- Using your hands, form the dough into small egg-shaped balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies start to turn a light golden brown.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, your passionfruit shortbread eggs are ready to be enjoyed!
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!
Passionfruit shortbread eggs FAQ:
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.
Cooking Tips:
- 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.
Nutrition Facts
12 ServingsCalories 120kcal
Protein 1.76g
Carbohydrates 16g
Fiber 1.06g
Sugar 6g
Fat 6g
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