Passionfruit and Ginger Shortbread

Passionfruit and Ginger Shortbread
(45 minutes + optional 15 minutes chilling time)

I have to note that if you’re making these, you’d better cut the passionfruit really small (ideally a little smaller than I did in these photos), because dried passionfruit is quite chewy — the consistency is similar to a new stick of gum at first. Is it worth the extra effort? Well, I’m a passionfruit fiend, so I say yes; I thought these were delectable. .

Note: I find that a pair of kitchen shears is much easier to work with than a knife for cutting up sticky dried fruit.


3/4 pound unsalted butter at room temperature
1 c. sugar
1 teaspoon pure vanilla extract
3/4 t. salt
3 1/2 cups flour
1/2 c. dried passionfruit, chopped fine
1/2 c. crystallized ginger, chopped fine

1. Preheat the oven to 350F.

2. Cream together the butter and sugar; add the vanilla and salt. Then add flour and mix on low until dough forms. Stir in mango and ginger.

3. Turn out dough onto floured board. (If it’s not coming together into a dough, the heat of your hands will help.) Firmly pat flat (to desired cookie height, usually about 1/2 inch). If using cookie cutters, cut out shapes, place on parchment-covered baking sheet, and chill for 15 minutes (to help hold shape).

NOTE: Can be kept chilled at this point for several days, covered in plastic wrap, and then rolled, cut, and baked fresh.

Alternately, press into baking pan or shortbread mold, prick with fork. (For this batch, I did half cut-outs and half in a pan, using an 8 x 8 baking pan.) You can also cut shapes out after baking — shortbread is very forgiving that way — but then the individual cookie edges won’t be browned.

3. Remove from fridge and bake for 15 to 20 minutes, until the edges begin to brown, then remove to wire rack to cool. Delicious with chai! If you wanted to dress it up, you could drizzle with dark chocolate, but honestly, I love them just as they are.

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