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Mum Coughlan’s Passionfruit Shortbread

Mum Coughlan's Passionfruit Shortbread

This is truly a secret family recipe – or it was. Held close for a long time by my friends, the Coughlan family, they have agreed to share it with me and with you.

Serves:

8

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Ingredients

125 g unsalted butter, cold, cubed
1 ⅔ cups (250 g) plain flour
125 g caster sugar
Pinch salt
1 egg
1 tsp caster sugar, extra, to sprinkle
Passion fruit cream
2 tbs unsalted butter, at room temperature
1 cup (150 g) icing sugar mixture
1 1⁄2 tbs passion fruit pulp

Method

  1. Preheat the oven to 180°C (160°C fan-forced). Grease a 20 cm springform cake tin and line the base with non-stick baking paper. Rub the butter into the flour until it resembles breadcrumbs (make sure your hands are cool). Alternatively, process in a food processor. (I am not sure what Mum Coughlan would make of this, it’s my shortcut!) Add the sugar and a pinch of salt, then stir to combine. Mix in the egg with a knife (or process in short bursts) to form a dough, then turn out onto a lightly floured surface and gather it together with your hands.
  2. Press the dough into the prepared tin, then rough up the top with a fork and sprinkle it with the extra caster sugar. Bake for 30 minutes, or until a pale golden brown. Cool in the tin for 15 minutes, then release the side and slide off the base and onto a wire rack to cool completely.
  3. To make the passion fruit cream, beat the butter and icing sugar using electric beaters until they are combined. Add the passion fruit pulp a little at a time, mixing well, until the mixture resembles whipped cream.
  4. Cut the shortbread into 16 wedges with a very sharp knife. Sandwich the two pieces together with the passion fruit cream.

Credits:

Julie Goodwin’s Our Family Table, by Julie Goodwin, Random House, RRP: $34.99

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