Granadilla shortbread

Granadilla shortbread

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 24
  • Easy
  • 40 minutes, plus cooling time
  • 1 hour 10 minutes


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes