Granadilla in its raw form is often a little too overpowering, so you can help that by adding in butter, sugar and cream. Shortbread cookies with granadilla cream are delightful combinations of buttery pastry and fruity cream. Perfect for teatime.
Shortbread cookies with granadilla cream
- 150g cake flour
- 30g cornflour
- 20g custard powder
- 5ml (1 tsp) baking powder
- 160g butter
- 50g icing sugar
- 2,5ml (½ tsp) vanilla extract
- 250g mascarpone
- 30ml (2 tbsp) icing sugar, sifted
- a squeeze of lime juice
- 1 x 110g tin granadilla pulp
- icing sugar, to dust
Preheat the oven to 180°C and line two baking trays with baking paper.
Combine the cake flour, cornflour, custard powder and baking powder, and sift into a large bowl.
Beat the butter and icing sugar with an electric mixer until pale and fluffy. Add the vanilla extract.
Add the flour mixture to the butter mixture and beat at a low speed, scraping down the sides of the bowl. Lightly knead into dough, wrap with plastic wrap and roll into a cylindrical shape. Refrigerate for 20 minutes.
Lightly roll the dough out between two sheets of baking paper and use a round cutter to cut out shapes. Place on the prepared baking trays and bake until golden, about 15 minutes. Remove from the oven and cool.
For the granadilla cream, combine the ingredients in a bowl and mix well. To create a stack, spoon the cream filling between 4 – 5 cookies. Dust with icing sugar before serving.