I spied this in Fiona Smith’s The Sweetest Things article in the September 2011 Cuisine magazine. Inexplicably, I had the Fresh As freeze-dried passionfruit powder in my pantry; I had come across it at Farro Fresh (available online from souschef.co.nz) and had been intrigued by the possibilities. However, I like the charming speckles of passionfruit seeds, so I adapted the recipe by reducing the sugar and adding some passionfruit syrup.
These are great; passionfruit gives it an delightful fragrance and freeze-dried powder is a lot cheaper compared to using fresh fruit (unless you have a passionfruit vine, in that case, could I be your friend?) and less messy. I made two batches, and they were all gone in days (and I swear it wasn’t just by me!).
Ingredients (makes 32 biscuits):
250g plain flour
250g unsalted butter, at room temperature, cubed
80g icing sugar
10g Fresh As passionfruit powder
80g passionfruit in syrup
Preheat oven to 140°C. (Ms Smith’s recipe suggested putting all the ingredients in a food processor until well combined, but since I’m lacking a large enough food processor, I did it the old fashioned way). Beat the butter and sugar until light and creamy. Then add in the other ingredients and mix until well combined.
Turn onto a lightly floured surface, and knead until pliable. Form into a rectangle 32cm x 8cm x 2cm. Wrap in plastic film and chill for at least 1 hour.
Bake for 35 minutes until pale golden. The passionfruit powder will cause the shortbread to darken, so you will need to keep an eye on this towards the end.