Passionfruit shortbread with passionfruit glaze

Sweet, crumbly and glazed with the sweet tang of passionfruit. Perfect for morning or afternoon tea with the girls, and sweet treats for the kids.

  • 40 mins preparation
  • 20 mins cooking
  • Makes 36
  • Print
Passionfruit shortbread with passionfruit glaze


Passionfruit shortbread
  • 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
Passionfruit glaze
  • 1 teaspoon (5g) butter, softened
  • 1/2 cup (80g) gluten-free icing sugar (pure icing sugar)
  • 2 tablespoon passionfruit pulp


Passionfruit shortbread with passionfruit glaze
  • 1
    Preheat oven to 150°C (130°C fan). Grease two oven trays; line trays with baking paper.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Meanwhile, make passionfruit glaze; stir ingredients in a small bowl until smooth.
  • 6
    Spread tops of hearts with passionfruit glaze. Stand on wire racks until set.


You need a 5cm heart-shaped cutter. Xanthan gum is available from health food stores. Store the shortbread in an airtight container in the fridge for up to 2 weeks.