Gluten-free passionfruit shortbread with passionfruit glaze

PREP + COOK TIME 1 HOUR MAKES 36

125g cold butter, chopped

¼ cup (55g) caster sugar

¾ cup (75g) rice flour

¾ cup (80g) gluten-free plain

(all-purpose) flour

2 tbsp gluten-free icing sugar

(pure confectioner’s sugar)

1 tbsp xanthan gum

1 tbsp passionfruit pulp PASSIONFRUIT GLAZE

1 tsp (5g) softened butter

½ cup (80g) gluten-free icing sugar

(pure confectioner’s sugar)

2 tbsp passionfruit pulp

1 Preheat oven to 150° C.

Grease two oven trays and line with baking paper.

2 Beat the butter and caster sugar in a small bowl of an electric mixer until just combined. Gradually beat in the combined sifted flours, icing sugar and gum. Stir in passionfruit pulp.

3 Turn dough onto a surface lightly covered with rice flour and knead until just smooth. Roll out dough until 5mm (¼ inch) thick. Using a 5cm (2-inch) heart-shaped cutter, cut 36 hearts from the dough. Place hearts, about 2.5cm (1 inch) apart, on trays.

4 Bake shortbread for 15 minutes or until browned lightly and just firm. Leave on trays for 5 minutes before transferring to wire racks to cool.

5 To make the passionfruit glaze, stir all the ingredients together in a small bowl until smooth.

6 Spread one side of the hearts with passionfruit glaze. Stand on wire racks until set.