Passionfruit Shortbread Creams: A Recipe
I am lucky to be surrounded by grandmas who love to cook. Three of them to be exact! Aged 26 I'm aware this is unusual, half my friends never had the chance to meet their grandparents.
My Granny (from England) and Nana (from Australia) and my husband's (Pete) grandma, have each lived 80+ years and cooked at least 65 of those. One grows her own vegetables, another is fiercely proud she helped my grandpa shed 20 kilograms of weight through proper food, and the other possesses the recipe (and skills) for the world's best shortbread. But they all have one thing in common - none spruik any of this hipster/homemade/fermented, wheat/sugar-fearing food - they make just quality, wholesome, homecooked meals and they're all in pretty good health. How refreshing!
To be like them, and reap the therapeutic benefits of a classic baking session, I'd suggest starting with this recipe... Nana's Passionfruit Shortbread Creams. It's almost exactly as she typed it up (yes, on Google Drive! She's savvy) and includes her kitchen notes.
And I apologise, there are no photos of the end result, they were demolished before I had the chance!
PASSIONFRUIT SHORTBREAD CREAMS
NOW NAMED “MELTING MOMENTS”
THESE ARE DELICIOUS AND I HAVE BEEN MAKING THESE FOR YEARS…. NANA
MAKES APPROX - 36 (18 BISCUITS ) ... USE 2 TRAYS TO BAKE - ALLOW 3 CM BETWEEN
- 250 GRAMS OF UNSALTED BUTTER ROOM TEMPERATURE
- ½ CUP CASTER SUGAR
- 1 EGG YOLK
- 2 CUPS PLAIN FLOUR
- ½ CUP CORNFLOUR
- 1 ½ TEASPOONS OF BAKING POWDER
- ½ TEASPOON VANILLA EXTRACT OR 1 TEAS. OF VANILLA ESSENCE
SET OVEN TEMPERATURE AT A MODERATE 160 DEG.C FAN FORCED.…. LINE 2 OVEN TRAYS WITH BAKING PAPER.
PLACE BUTTER IN MIXER AND BEAT UNTIL LIGHT THEN ADD SUGAR AND BEAT FOR 5 MINUTES OR UNTIL CREAMY AND SMOOTH.
ADD EGG YOLK AND VANILLA, MIX IN WELL.
SIFT PLAIN FLOUR, CORNFLOUR AND BAKING POWDER AND ADD TO BOWL, MIX IN WELL.
ROLL 1 DESSERTSPOON (2 TEASPOONS) OF MIXTURE INTO BALLS ABOUT THE SIZE OF A WALNUT AND PLACE ON LINED TRAYS -- PRESS DOWN WELL WITH HEEL OF HAND, THEN DIP A DINNER FORK IN COLD WATER (TO PREVENT FROM STICKING) AND PRESS DOWN ON THE TOP OF EACH BISCUIT TO MAKE A NICE PATTERN.
BAKE IN FAN FORCED OVEN UNTIL SLIGHTLY COLOURED. COOL ON RACK. STORE IN AN AIRTIGHT TIN. WHEN READY TO EAT, JOIN SHORTBREAD WITH PASSIONFRUIT ICING.
- 1 CUP ICING SUGAR
- 2 HEAPED TABLESPOONS OF SOFTENED UNSALTED BUTTER
- 1 ½ TO 2 TABS OF PASSIONFRUIT (ABOUT 2 OR 3)
CREAM ICING SUGAR AND BUTTER UNTIL COMBINED (IT WILL LOOK POWDERY BUT THE LIQUID FROM THE PASSIONFRUIT WILL HELP BIND IT INTO AN ICING) SLOWLY MIX IN PASSIONFRUIT BY HAND UNTIL THERE ARE NO LUMPS.
USE A BUTTER KNIFE TO SPREAD ICING ONTO ONE SHORTBREAD, THEN SANDWICH IT TO A PLAIN BISCUIT.
BEFORE SERVING, DUST PLATE OF "PASSIONFRUIT SHORTBREAD CREAMS" WITH ICING SUGAR.