Baking Dessert

Mandarin and passionfruit shortbread swirls

Name: Mandarin and passionfruit shortbread swirls recipe
Yield: 16
Ingredients: 180g unsalted butter, softened; 100g icing sugar mixture; Finely grated zest of 2 mandarins; 60ml passionfruit; 180g self-raising flour, sifted; 100g cornflour; 140g icing sugar mixture; 30.00 ml passionfruit pulp; 1/2 tsp mandarin juice

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by Natalie Paull

CHEF

Sep 19, 2024

"Country bakeries will always have a buttery piped shortbread next to the rows of lamingtons and jammy tarts. These are light-as-air shortbreads with the refreshing tropical zing of passionfruit and zesty mandarin in the dough and glaze.'" – Natalie Paull.

Recipe note: You’ll need a piping bag fitted with a 2cm star nozzle.

180g unsalted butter, softened
100g icing sugar mixture
Finely grated zest of 2 mandarins
1/4 cup (60ml) passionfruit pulp (from about 3 passionfruit
180g self-raising flour, sifted
2/3 cup (100g) cornflour, sifted

Glaze

140g icing sugar mixture
1 1/2 tbs passionfruit pulp
1/2 tsp mandarin juice

Method

1.

Place butter, sugar and zest in a stand mixer fitted with the paddle attachment and beat on medium speed for 8 minutes, or until fluffy. Add passionfruit and beat until combined. Sift over flours and add 1/2 tsp salt flakes. Reduce speed to low and mix until combined and dough looks like a soft, thick paste. Working quickly, transfer mixture to a piping bag with a 2cm star nozzle. Do not let dough stand, or piping will be diffficult (see notes).
2.

Preheat oven to 170ºC/150ºC fan-forced. Grease 2 large baking trays and line with baking paper. Pipe 16 wide, compressed ‘S’ shapes onto prepared trays, allowing room around each ‘S’ shape for spreading and puffifing. Refrigerate for 20 minutes.
3.

Bake for 20-25 minutes, until golden on edges. Cool on tray for 15 minutes.
4.

For the glaze, place all ingredients in a medium bowl with a pinch of salt flakes and whisk to combine. Gently dip the top surface of each biscuit into the glaze and transfer, icing-side up, to a wire rack to set.

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Recipe Notes

The dough seizes as it cools, and will become hard to pipe. If this happens, place the filled piping bag in the microwave and heat on high in 10-second bursts until dough is soft again. Store biscuits in an airtight container for up to 2 weeks.