Passionfruit Shortbread Creams

Passionfruit Shortbread Creams

250g (8oz) soft butter (unsalted)

Half Cup caster sugar

1 egg yolk

3 passion fruit

2 cups of plain flour

Half Cup Corn Flour

1 and a half teaspoons baking powder

Salt

Passion fruit Cream:

1 Cup Icing Sugar

1 Tablespoon soft butter

1 and a half tablespoons passionfruit pulp

Put butter, sugar, egg yolk and passionfruit pulp in large bowl of electric mixer. Beat on high speed until light and fluffy. Sift Flours and baking powder and stir into creamed mixture to make a soft dough. Roll rounded teaspoons of dough into small balls and place on greased baking trays. Press lightly with a floured fork. Bake in a preheated moderate oven. 180c (350 F), for 15 minutes. Cool 2 minutes on trays then transfer to cake rack to cool completely. Sandwich in pairs with Passionfruit Cream. Makes about 40.      

Passionfruit Cream: Beat all ingredients together to form a thick, creamy icing.