📝 About This Recipe
True to their name, these iconic Australian biscuits are engineered to dissolve on the tongue, offering a delicate, buttery crumble that defines elegance. This recipe elevates the traditional cornstarch-based shortbread by pairing it with a zesty, vibrant passionfruit buttercream that cuts through the richness. Whether served at a sophisticated high tea or enjoyed with a quiet afternoon cuppa, these cookies represent the pinnacle of home-baked comfort.
🥗 Ingredients
The Shortbread Biscuit
- 250 grams Unsalted Butter (softened to room temperature)
- 1/2 cup Icing Sugar (Powdered Sugar) (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 1/2 cups All-Purpose Flour (sifted)
- 1/2 cup Cornstarch (Cornflour) (the secret to the 'melt')
- 1/4 teaspoon Salt (fine sea salt)
Passionfruit Buttercream Filling
- 60 grams Unsalted Butter (softened)
- 1 1/4 cups Icing Sugar (Powdered Sugar) (sifted)
- 2 tablespoons Passionfruit Pulp (fresh or canned, seeds optional)
- 1 teaspoon Lemon Juice (to balance sweetness)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F) and line two large baking sheets with parchment paper or silicone mats to ensure the delicate cookies don't stick.
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2
In a large mixing bowl or the bowl of a stand mixer, beat the 250g of softened butter and 1/2 cup of icing sugar on medium-high speed until the mixture is pale, thick, and very creamy (about 3-4 minutes).
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3
Add the vanilla bean paste and salt, beating for another 30 seconds to incorporate the aromatic flavors evenly.
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4
In a separate bowl, whisk together the all-purpose flour and cornstarch. Sifting these together ensures there are no lumps, which is vital for the 'melting' texture.
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5
Turn the mixer to low and gradually add the flour mixture to the butter. Mix only until the dough just comes together into a soft, slightly tacky ball. Do not overmix, or the biscuits will become tough.
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6
Scoop out level tablespoons of dough and roll them into smooth balls about 3cm (1 inch) in diameter. Place them on the prepared trays, spaced about 5cm apart.
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7
Dip a fork into a little extra flour (to prevent sticking) and gently press down on each ball to flatten it slightly, leaving a signature decorative tined indentation.
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8
Bake for 15-18 minutes. The biscuits should remain pale and not brown; they are done when they feel firm to a very light touch and the bottoms are just barely golden.
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9
Allow the biscuits to cool on the tray for 5 minutes before carefully transferring them to a wire rack to cool completely. They are very fragile while warm!
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10
While the biscuits cool, prepare the filling: Beat the 60g of butter and 1 1/4 cups icing sugar until smooth. Gradually add the passionfruit pulp and lemon juice, beating until light and fluffy.
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11
Once the biscuits are cold, match them into pairs of similar size. Pipe or spread a teaspoon of filling onto the flat side of one biscuit.
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12
Gently press the second biscuit on top to create a sandwich. Dust with a final flourish of icing sugar if desired.
💡 Chef's Tips
Ensure your butter is truly at room temperature; if it's too cold, the dough won't aerate properly, and if it's melted, the cookies will spread. Don't skip the cornstarch (cornflour), as this is what inhibits gluten development and creates the crumbly texture. If your kitchen is very warm, chill the rolled dough balls on the tray for 15 minutes before baking to help them hold their shape. For a seedless filling, press the passionfruit pulp through a fine-mesh sieve before adding it to the buttercream. Store these in an airtight container for up to 5 days; they actually taste even better the next day as the filling sets.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Earl Grey tea for a classic afternoon treat. Pair with a chilled glass of Moscato or a late-harvest Riesling for a light dessert course. Arrange on a tiered cake stand with fresh raspberries to contrast the buttery yellow hues. Pack into a decorative tin lined with tissue paper for a thoughtful, homemade gourmet gift. For an indulgent twist, dip one half of the finished sandwich into melted white chocolate.