Monday, August 12, 2013

Lemon Shortbread Slice

I had some leftover passionfruit butter from my entry at the Pine Rivers Show and didn't want it to go to waste, so I made it into this delightful shortbread slice. I've kept the recipe as lemon butter, but I used the passionfruit alternative, which is divine. It's easy to make and a perfect mix of textures & flavour - you won't be disappointed!

150g butter, at room temperature
1/4 cup icing sugar
1/4 cup caster sugar
1 1/4 cups plain flour
250g jar lemon or passionfruit butter/curd (home-made recipe here - or if you have a Thermomix, it is simple amazing, check out this recipe)

Lemons & passionfruit courtesy of Charlie's :-)

Preheat oven to 160 degrees Celsius.

Cream the butter and sugars with an electric mixer until light and fluffy.

Mix in the flour in two parts, until incorporated.  Press into a 20cm x 20cm line tin, or standard slice tin.

With a fork, prick the dough all over.

Bake for about 30 minutes or until the edges are lightly browned and the top is pale golden.

Remove from the oven, and lower temperature to 140 degrees Celsius.

Spread the lemon butter on top and return to the oven for about 15 minutes.

Cool in the pan, then refrigerate for 30 minutes before cutting into squares.  Sprinkle with icing sugar and serve.

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