Pas­sion­fruit short­bread sand­wich cook­ies with rasp­berry but­ter­cream

Makes / about 16 cook­ies or 8 sand­wich cook­ies

The Daily Examiner - - MEAL PLANNER -


170g any dairy-free mar­garine, soft­ened, plus ex­tra for greas­ing 100g ic­ing sugar

50g pas­sion­fruit pulp

1 tsp vanilla

300g (2 cups) plain flour, plus ex­tra for dust­ing

Pinch of salt BUT­TER­CREAM:

30g (¼ cup) frozen rasp­ber­ries, thawed and ex­tra liq­uid drained 250g (1 cup) dairy-free mar­garine 625g (5 cups) ic­ing sugar

1–2 drops nat­u­ral red food colour­ing (op­tional)

1. To make the cookie dough, mix the mar­garine and ic­ing sugar in a bowl un­til smooth and well com­bined. Add the pas­sion­fruit pulp and vanilla and mix well.

2. In an­other bowl, whisk the flour and salt un­til com­bined. Add the pas­sion­fruit mix­ture to the flour and rub with your fin­gers un­til well in­cor­po­rated. Wrap the dough in plas­tic wrap and leave to rest in the fridge for about 30 min­utes.

3. Pre­heat the oven to 170C. On a lightly floured sur­face, roll out the cookie dough to about 3–4mm thick. Us­ing a 4cm round cookie cut­ter, cut out the cook­ies and place them on a bak­ing tray lined with bak­ing pa­per. Trans­fer to the oven and bake for 10–15 min­utes, or un­til the edges of the cook­ies start to turn golden. Al­low to cool com­pletely be­fore fill­ing with the but­ter­cream.

4. To make the but­ter­cream, com­bine the rasp­ber­ries and mar­garine in the bowl of a free­stand­ing elec­tric mixer fit­ted with the whisk at­tach­ment and beat un­til just com­bined. With the mixer at low speed, grad­u­ally add the ic­ing sugar, 120g (1 cup) at a time, un­til it has all been in­cor­po­rated. Con­tinue beat­ing on medium speed for about 2 min­utes. At this point, you can add food colour­ing if you would like a stronger pink colour.

5. Fill a pip­ing bag with the but­ter­cream and pipe some fill­ing on to the flat side of a cookie. Sand­wich with an­other cookie, flat-side down, and con­tinue un­til all the cook­ies have been filled. Al­ter­na­tively, sim­ply spread the but­ter­cream on the cook­ies with a knife. This is an edited ex­tract from

Smith & DELI-cious by Shan­non Martinez and Mo Wyse, pub­lished by Hardie Grant Books, RRP $50 and is avail­able in stores na­tion­ally. Pho­tog­ra­pher: © Bon­nie Sav­age (Food only)

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