Cinnamon Shortbread with Passion Fruit Coulis

Cinnamon Shortbread with Passion Fruit Coulis

Prep Time
10 Minutes
Cook Time
40 Minutes
Cinnamon Shortbread with Passion Fruit Coulis
  • 50 gram (2 ounce) butter, softened

  • 25 gram (1 ounce) caster sugar

  • 75 gram (3 ounce) plain flour

  • ¾ teaspoon Cinnamon Ground

  • 4 tablespoons double cream

  • 2 tablespoons brandy

  • 1 tablespoons icing sugar

  • For the Coulis:

  • 1 ripe mango

  • Juice of 1 orange

  • 2 passion fruit

Key Products
Cinnamon Ground

Product Information

£ 1.69/unit,32g


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Cream the butter and caster sugar together until pale and fluffy. Sift the flour and ½ tsp Cinnamon together and stir into the creamed mixture to form a dough. Chill before rolling out to ½ cm (¼ inch) thickness.
  • 3 Using a heart shaped cutter, cut 2 hearts slightly smaller than the base of the dessert plate. Cut another 2 hearts slightly smaller than the first 2. Place on a lightly greased baking tray and bake for about 10 minutes. Cool slightly before removing from the tray.
  • 4 Meanwhile, whisk the cream until firm, stir in the brandy, icing sugar and ¼ tsp Cinnamon. Place in a piping bag and pipe over the surface of the 2 larger heart biscuits. Top with the smaller biscuits.
  • 5 To make the coulis, liquidize the mango flesh and orange juice. Scoop out the flesh from the passion fruit and stir into the mango. Pour onto the base of 2 dessert plates and place the biscuits on top. Serve with any remaining coulis.
  • 6 Use this exotic heart shaped dessert to add the finishing touches to a special Valentine meal for your partner.