Ingredients

The following ingredients have 36 Servings
  • 125 gram cold butter, chopped coarsely
  • 1/4 cup (55g) caster sugar
  • 3/4 cup (75g) rice flour
  • 3/4 cup (80g) gluten-free plain flour
  • 2 tablespoon gluten-free icing sugar (pure icing sugar)
  • 1 tablespoon xanthan gum
  • 1 tablespoon passionfruit pulp
  • 1 teaspoon (5g) butter, softened
  • 1/2 cup (80g) gluten-free icing sugar (pure icing sugar)
  • 2 tablespoon passionfruit pulp

Instruction

  • Preheat oven to 150°C (130°C fan). Grease two oven trays; line trays with baking paper.
  • Beat butter and caster sugar in small bowl of an electric mixer until just combined; gradually beat in the combined sifted flours, icing sugar and xanthan gum. Stir in passionfruit pulp.
  • Turn dough onto a surface lightly floured with rice flour; knead until just smooth. Roll dough out until 5mm thick; using the heart cutter, cut 36 hearts from dough. Place hearts, about 2.5cm apart, on prepared trays.
  • Bake shortbread for 15 minutes or until browned lightly and just firm. Stand on trays for 5 minutes before transferring to wire racks to cool
  • Meanwhile, make passionfruit glaze; stir ingredients in a small bowl until smooth.
  • Spread tops of hearts with passionfruit glaze. Stand on wire racks until set.