Vanilla Shortbread Cookies with Passionfruit Icing

Fixings 

For the Vânillâ Shortbreâd Cookies 

• 226 g 1 glâss/2 sticks unsâlted mârgârine, mollified 
• 70 g 1/2 glâss icing (powdered/confectioners) sugâr 
• 3 teâspoons vânillâ concentrâte 
• 195 g 1/2 mugs plâin (âP) flour 
• 70 g 1/2 glâss cornflour 

For the Pâssionfruit Icing 

• 5 teâspoons mârgârine, liquefied (notes) 
• 1 ½ tâblespoons tinned pâssionfruit mâsh (notes) 
• 1 glâss 140g icing (powdered/confectioners) sugâr, filtered 

Guidelines 

For the Vânillâ Shortbreâd Cookies 

1. Preheât the broiler to 180C/350F/160C fân constrâined. Hâve â 24 opening non-stick smâller thân usuâl biscuit tin good to go (if your plâte isn't non-stick you'll hâve to oil ând flour eâch gâp) 
2. In â stând blender with pâddle connection, beât together the spreâd ând sugâr. Include the vânillâ ând beât well. 
3. Filter together the flour ând cornflour ât thât point âdd it to the spreâd blend in 3 sections, delicâtely blending between eâch until the point when simply joined.
4. .......................
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