Passionfruit Shortbread Cookie Sandwiches

Passionfruit Shortbread Cookie Sandwiches

Delicate shortbread cookies filled with fresh passionfruit curd are a unique treat with tropical flavor in every bite.

No ratings yet

Print Pin

Course: Brunch, Dessert

Keyword: Afternoon Tea, Cookies, Desserts, Fruit Desserts, Shortbread

Prep Time: 20

Cook Time: 12

Refrigeration Time: 1 30

Servings: Cookie Sandwiches

Calories: 193kcal

Equipment

Kitchen-Aid Mixer fitted with the paddle attachment
Blender
Small, Liquid Measuring Cup
Dry Measuring Cups
Fine Mesh Metal Sieve Large and Small
Medium Mixing Bowl
Chef Knife
Flexible Cutting Board
Spoon
Medium, Heavy-Bottomed Saucepan
Wooden Spoon
2 Parchment Lined Baking Sheets
Small Cookie Scoop
Rubber Spatula
Plastic Wrap
Pastry Bag Optional

Ingredients

Fresh Passionfruit Curd

4 each Passion Fruit Appx. ⅔ C. Pulp with Seeds
4 Lg. Egg Yolks
100 g Granulated Sugar ½ Cup
85 g Unsalted Butter 6 Tablespoons
1-½ tsp. Unflavored Gelatin Powder

Shortbread Cookies

113 g Cold, Unsalted Butter, cut into small cubes 1 Stick
160 g All Purpose Flour 1-¼ C., Measured by the Spoon and Sweep Method
60 g Powdered Confectioners Sugar ½ Cup, plus a little extra for dusting
35 g Cornstarch ¼ Cup
½ tsp. Kosher Salt

Instructions

Prepare the Passion Fruit Curd

Carefully cut the skin of the passion fruit in half (skin may be thick) over a flexible cutting board. Into the base of a blender, directly spoon the flesh and seeds, pouring any excess juice or seeds from the cutting board as well.
Pulse the blender a few times and pour the pulp into a small liquid measuring cup. You should have approximately ⅔ cup, but it doesn't need to be exact.
Gather the rest of the ingredients to prepare your passion fruit curd.
In a medium, heavy-bottomed saucepan, mix the egg yolks, sugar and passionfruit over medium heat.
Stir the mixture continuously for about 10 minutes using a wooden spoon, making sure to scrape the corners in the bottom of the saucepan to avoid any burning.
The mixture will continue to thicken as it cooks but be mindful of the temperature; you don't want it to boil. The mixture is done once you can run a finger over the back of the spoon and see a definitive line that holds without running.
With a fine mesh strainer fitted over a medium bowl, pour the hot puree through, using the wooden spoon to press the liquid through while collecting the excess seeds and any bits of cooked egg yolk. This step will ensure you have a silky, creamy fruit curd with just tiny speckles of the black seeds and no lumps!
Sprinkle the surface of the warm puree with the gelatin powder and whisk. Add in the cubed butter and mix until well blended.
Note: If the butter isn't melting into the puree, pop the bowl into the microwave for 10 seconds. This should do the trick!
Cover the bowl of passion fruit curd tightly with plastic wrap and place in the fridge for one hour to fully set.

Prepare the Shortbread Cookies

In the meantime, prepare the shortbread cookies. Gather the remaining ingredients, including your mixer and a large bowl fitted with a fine mesh strainer.
Into the mixer, whip the butter until smooth.
Add in the powdered sugar and the vanilla. Mix until just incorporated.
Separately, sift together the flour, cornstarch and salt.
With the mixer on the lowest speed setting, slowly begin adding spoonfuls of the flour mixture and blend with the powdered sugar and butter mixture.
Once fully blended, remove the mixing bowl from the base and scrape down the sides using a rubber spatula, ensuring there are no missed dry ingredients not worked into the dough.
Using a small scoop, portion cookie dough and place onto parchment lined baking sheets. If using a spoon to portion the dough, make sure have 22 or 24 cookies.
Pop the cookies into the refrigerator for about an hour.
After the dough has chilled, remove the baking sheets from the refrigerator and preheat the oven to 350℉.
Roll each individual portion of dough into a smooth, round ball. With a fork, press the tongs into the top of half the cookies. (These will be the 'tops' of your sandwich cookies)
Bake the cookies for 10-12 minutes or just until lightly golden. You don't want the cookies to take on any brown edges. You may also opt to split the time, rotating the baking sheets halfway through baking.
Remove the passion fruit curd from the refrigerator and stir well with a rubber spatula. The mixture should be thick.
If using a pastry bag (recommended!), carefully spoon the curd into the pastry bag (no need to fit the bag with a pastry tip). Set aside until the cookies have baked and cooled.
When ready to assemble, flip the "bottom" cookies over, snip the bottom corner of the pastry bag, and squeeze a small portion of the curd onto the center of each cookie.
Lightly dust the 'tops' with powdered sugar. Place the top shortbread cookie over the curd and press down gently.
Store your passion fruit shortbread cookie sandwiches in an airtight container in the fridge.

Notes

This recipe yields 24 cookies, enough to make 12 sandwich cookies. However, you'll have extra passion fruit curd if you want to double the cookie dough, you won't need to make more of the filling!

Nutrition