Passion fruit shortbread

Ingredients :

250g butter
1/3 cup castor sugar
2 ¼ cups flour
¼ cup maizena
40g white chocolate melts

Passion Fruit Icing :
1 ¼ cups icing sugar
2 tbsp passion fruit pulp
20g butter softened
1 tbsp water

Method :
Preheat oven to 160 degrees. Line trays with baking paper. Beat butter and sugar until light and creamy. Using a metal spoon, fold in flours. Turn dough onto lightly floured surface. Knead gently until smooth. Roll out dough between two sheets of baking paper to 6mm thickness. Using a knife, cut into 4x4cm diamonds. Reroll remaining dough and cut diamonds in the same way. Bake for 15 minutes. To make icing: combine icing sugar, passion fruit pulp, butter and water in a bowl to form a smooth paste. Stand bowl in pan of simmering water, stirring until icing is smooth and glossy. Remove pan from heat; allow icing in bowl to stand in water while icing biscuits. Using a flat-bladed knife spread the top of each diamond with Â½ tsp of icing. – Allow to set, then drizzle or pipe a decorative pattern on top with melted white chocolate

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