- 120 g Butter, cubed
- 100 g castor sugar
- 220 g self-raising flour
- 1 egg
- 100 g Cup of icing sugar
- 1 heaped tablespoon softened butter
- 2 passionfruit pulp
Pre-heat oven to 160C. Grease and line base of 20cm square cake tin.
Put all ingredients into TM bowl and mix for 10 seconds on speed 6.
Then mix for 20 seconds on Interval speed.
Pack mixture into cake tin. Smooth over with the back of a spoon. Pierce all over top of shortbread with a fork.
Bake in oven for about 30/35 minutes and when cold, loosen in tin by tapping gently on sides, then turn out to cool on a wire rack.
Beat ingreadients together with a wooden spoon.
Spread icing on top of shortbread.
Variation: Increase icing sugar to 2 cups (200g). Carefully slice the shortbread in half. Spread with half the icing , place the other piece of shortbread on top and ice with the remainder.
Icing / Filling
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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