Granadilla shortbread
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- Abigail Donnelly
- 24
- Easy
- 40 minutes, plus cooling time
- 1 hour 10 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- Icing sugar, for dusting
- For the shortbread:
- 350 g flour, sifted
- 1 t baking powder
- 220 g caster sugar
- 250 g butter
- For the granadilla curd:
- 8 free-range eggs
- 4 free-range egg yolks
- 4 cups sugar
- 95 g flour, sifted
- 2 T lemon rind
- 2 cups granadilla pulp
Cooking Instructions
Preheat the oven to 180°C. Using your mfingertips, bring together the shortbread ingredients to form a biscuit-like dough.
Press the dough into a greased 25 x 35 cm square pan and bake for 35 minutes, until slightly golden. Remove from the oven and allow to cool slightly before pouring over the granadilla curd.
Bake for a further 30 minutes, or until set. Cool for 1 hour, then cut into squares and serve with a dusting of icing sugar.
To make the granadilla curd: Beat the eggs and egg yolks together to combine. Add the sugar and, beating continuously, add the flour, lemon rind and granadilla pulp.
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