I made these last weekend and took them to work on Monday. All 40 shortbread were demolished by the boys in my office within about half an hour. I *think* that means they were ok! Lemon and Passionfruit Shortbread Stars
Preparation Time 20 minutes
Cooking Time 15 minutes
Makes about 40Ingredients
225g unsalted butter, at room temperature
100g (1/2 cup) caster sugar
265g (1 3/4 cups) plain flour
120g (2/3 cup) rice flour
2 lemons, rind finely grated
80ml (1/3 cup) fresh passionfruit pulp
Pinch of salt
Caster sugar, extra, to dustMethod
Place butter and sugar in the bowl of a food processor and process until pale and creamy. Add the combined flours, lemon rind, passionfruit and salt and process until dough just comes together.
Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper. Roll out dough on a lightly floured surface to a 5mm-thick disc. Use a 5cm-diameter star-shaped cutter to cut 40 stars from the dough. Place on the lined trays.
Sprinkle biscuits with extra sugar. Bake in oven, swapping trays halfway through cooking, for 12-15 minutes or until golden. Set aside on trays for 5 minutes before transferring to a wire rack to cool completely.
*Notes*, You'll need between 3 & 4 Passionfruits to get the right amount of pulp. I also found this recipe made about 45 stars, so no shortage that's for sure!