Passion Fruit Shortbread Cookie Cups Recipe


6 cookie cups

For the cookie cups

For the whipped cream

  • 100ml double cream

  • 25g icing sugar

  • ½ tsp vanilla extract

  • Raspberries for topping

TIP: These cookie cups would also taste fantastic filled with Strawberry with Marc de Champagne Extra Jam for a strawberry shortcake feel!


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