ool while you make the shortbread.
Shortbreads: In a separate
Heat oven to 350 degrees.
Cream butter and sugar, gradually add flour, cream together well.
spread and pat down in bottom of pan with hand.
bake for 20 minutes (18 minutes for a glass pan).
Add all topping ingredients into bowl and mix together for at least 1 minute until well blended.
Pour over topping over shortbread and back for an additional 20-25 minutes.
Sprinkle with powdered sugar and serve.
o fit the contours.
SHORTBREAD:
In a food processor
archment paper.
For the BARS: In a large bowl beat
olden brown.
Let the shortbread cool in the pan on
Preheat oven to 350\u00b0.
Combine all the ingredients for shortbread in large mixing bowl.
Beat at low speed just until a soft dough forms.
Press dough evenly onto bottom of a lightly greased 13x9 baking pan.
Stir topping ingredients in small bowl; sprinkle over shortbread.
Prick all over the top with a fork.
Bake 20-30 minutes or until light golden brown.
Cool slightly and cut ito squares while shortbread is still warm.
0 minutes before cutting into bars.
Arrange half the cookies in bottom of 9-inch square baking dish.
Combine cream and milk in large bowl; add pudding mix. Beat with electric mixer for 1 min, or until smooth. Pour over cookies.. Top with a layer of remaining cookies.
For the passion fruit icing, combine sifted powdered sugar, passion fruit pulp and butter in a small, heatproof bowl. Stir over a saucepan of hot water until icing is spreadable.
Spoon icing on top of cookie layer. Refrigerate overnight before cutting into bars.
or further use in another recipe).
Bring to a simmer
archment paper.
Make the shortbread: In the bowl of a
reate an overhanging edge for easy removal.
In a medium
fine!
Tip the shortbread into your greased pan. Spread
or 23 minutes or until shortbread feels firm to the touch
he homemade.
Make the shortbread: In a medium bowl, whisk
ver low heat. Place the shortbread cookies side by side on
and chill.
Allow Butter Shortbread Cookie Dough to soften to
wire rack. Cut into bars. Yields 16 large
Cream icing sugar and butter until fluffy.
Combine flours and add to the butter mixture, in small portions.
Turn batter out into a sided 15 x 9 cookie pan or jelly roll pan. Press to the sides and smooth with the back of a spoon.
Score into bars with a sharp knife and prick the surface with a fork. Sprinkle with the 2 tbsp of sugar.
Bake 10 minutes at 350\u00b0, then lower the oven to 300\u00b0. Bake for 30 - 40 minutes.
Remove from oven and immediately cut along the scored lines.
Cool, then store in an airtight container.
or 45 minutes.
Allow bars to cool and then place
ven; spread raspberry jam over shortbread.
In medium bowl, beat