Thursdays are eating coconut bread for breakfast and reading magazine days. They are 9.30am Step Class and drinking coffee with my gym friends days. They are sourdough starter-feeding and re-organising the pantry days. They are market shopping and then trying to stuff my purchases into an already over-stuffed refrigerator days. They are quiet afternoons and well-earned coffee break days. They are late dinners and Netflix days. They are wouldn't have it any other way days.
Shortbread Bites with Passionfruit Glaze
slightly adapted from here
For the Shortbread:
250g unsalted butter, softened
1/2 cup caster sugar
1 teaspoons vanilla extract
2 cups plain flour, sifted
A good pinch of sea salt
1/2 cup custard powder
For the Glaze:
2 cups icing sugar, sifted
1 teaspoon boiling water
Make the Shortbread:
Line two baking sheets with baking paper. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium speed until pale. Reduce the speed to low and add the flour, salt and custard powder. Mix until combined.
Scrape the dough out onto a lightly floured work surface and knead it briefly until it comes together into a smooth ball. Roll it out to 3cm thick, wrap it in plastic wrap and refrigerate it for 15 minutes.
Put the rested dough onto a lightly floured work surface and use a 3.5cm cutter (either round or square) and cut the dough into small cookies. Gather up the remaining dough, roll it out to 3cm thick and cut more cookies until all the dough is used. Place the cookies on the prepared trays and refrigerate for 30 minutes.
Preheat the oven to 150C fan-forced.
Bake for 30 - 35 minutes, until light golden and firm to the touch. Leave on the trays to cool completely.
Make the Glaze:
Put all the glaze ingredients into a small saucepan. Heat gently over low heat until warm and runny. Spoon the warm glaze over the cooled shortbreads. Allow to set before serving... or not.