Passion Fruit Shortbread Cookie Cups

For the cookie cups

• Grease and flour a non-stick cupcake tray

• Place butter and sugar into a bowl and mix with your hands to form a breadcrumb like texture

• Add sugar and 1 tsp vanilla extract, then knead together gently to form a dough

• Separate the dough into 6 equal balls and place one into each cupcake cavity, then use a mini rolling pin to flatten the sides and base and form a cup shape

• Freeze the tray for 30 mins, and in the meantime preheat the oven to 375˚F / 170˚C fan

• Bake the cookie cups for 20 mins, rotating the tray half-way through

• Remove the tray from the oven and use a mini rolling pin to flatten the centre and re-form the cup shape. Allow to cool for 10 mins, then use a knife to gently release each cup from the sides and place on a wire rack for a further 20 mins

To serve

• Spoon or pipe some The Cherry Tree Passion Fruit Curd into the centre of each cup

• Use a hand-held mixer to whisk together the cream, icing sugar and ½ tsp vanilla extract on medium speed until stiff peaks are formed

• Place the cream into a piping bag fitted with a star tip, and pipe on top of each cup then finish with a raspberry

• Store in an airtight container in the fridge for up to 3 days