Passionfruit Shortbread


You’re going to notice a distinctly fruity theme in my recipes over the next few weeks – all the early summer fruits are irresistible at the moment, so I’ve been buying tons of the beauties and they have to feature heavily in my recipes. Whilst English summer fruits will predominantly feature, sometimes I can’t ignore a tropical fruit. These passion fruits were so delightfully wrinkled and crinkled, screaming out their nectar-like sweetness, that they quickly found a home in my shopping basket.

As passionfruit is such a sublime flavour I thought it should be allowed to shine through. Here I’ve enhanced a basic shortbread recipe with passion fruit pulp to stunning effect, you really wouldn’t imagine what a flavour punch the pulp provides. By all means leave the seeds in if you fancy a bit of crunch, I opted to sieve them out as I knew they’d be more popular in this house that way.

Tip: It is essential to have a light touch with short bread and not overwork it – you want delicate crumbly biscuits not tough tooth breakers!

By the way is it just me, or do empty passionfruit skins looks like sea urchins!

Passionfruit Shortbread (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes about 20

  • 1/2 cup/115g dairy-free spread
  • 1/3 cup/75g caster sugar
  • 1 cup/ 125g plain flour
  • 1 tbsp cornflour
  • 2 passion fruits, pulp sieved or not, depending on taste
  • 2 tbsp caster sugar

– Preheat the oven to 180 degrees Centigrade/gas mark 4
– Cream together the spread and sugar
– Sift in the flour and cornflour, add the passionfruit pulp and gently bring together to a very soft and sticky dough. Do NOT overwork!
– Rest in the fridge for at least half an hour
– On a well floured surface, roll out and cut desired shapes
– Place on a lined baking sheet and bake for 20-25 minutes, until starting to turn golden
– Remove from the oven and immediately dust with the remaining caster sugar.
– Transfer to a wire rack to continue cooling.
– Store in an airtight container.








Passionfruit and Lime Drizzle Cakes

Today is Father’s Day in the UK – providing the perfect excuse for making some cakes… not that I really ever need an excuse!

I’ve been eyeing up these cute little loaf cases in Waitrose for a while – perfect size to make tempting little loaf cakes. Somehow summer isn’t the time for buttercream – instead it makes me think of fresh and sherbety drizzle cakes. And what could be more summery than a tropical combination of passionfruit and lime? These little loaves will certainly get your tastebuds dancing with delight.

Passionfruit and Lime Drizzle Cakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes 6 mini-loaves, or 12 cupcakes

  • 200g plain flour
  • 1 tsp baking powder
  • Zest of 1 lime
  • 80-100g sugar
  • 1 tbsp lime juice
  • 100ml sunflower oil
  • 150ml oat milk
  • 1/2 tsp bicarbonate of soda
  • 1 tsp lemon juice

– Preheat the oven to 180 degrees centigrade/gas mark 4
– Line a cupcake tray with pretty wrappers
– Combine the oat milk, 1 tsp lemon juice and bicarbonate of soda. Set aside.
– Sift together the flour and baking powder.
– Stir in the sugar and lemon zest.
– Then add the oil and extra lemon juice to the oat milk, and pour into the flour.
– Gently mix until fully combined and no raw flour remains.
– 1/2 fill the cupcake cases and bake for 20 minutes, until lightly golden and a knife comes out clean.
– Whilst still warm, make little holes in the top with a skewer/knife and drizzle with the hot syrup, recipe below.

Lime and Passionfruit Syrup


  • Juice of 2 limes
  • 3 passionfruit, sieved.
  • 1/3 cup caster sugar

– Place all the ingredients in a small saucepan and simmer gently until the syrup has thickened. I added a spoon-full of the seeds back in after sieving.


Passionfruit Yoyos

I’ve been fancying some passionfruit for a while – it seems to be the kind of ingredient I don’t have for ages and ages and then I just really feel like eating some. Last week, I was fortunate to finish work a bit early and went on an unsuccessful mission to find some dairy and nut-free white chocolate for Little S to use at school. I also popped into an Ottolenghi store. How I love the kind of food Yotam Ottolenghi makes, packed full of flavour, with vibrant fresh ingredients while also being beautiful to look at. I’d earlier eaten my disappointing shop-bought sandwich (very bad planning on my part!) so didn’t actually buy any of the delicacies on sale.

Browsing the beautiful products on sale and with my desire for some passionfruit I decided to make a lucys friendly foods version of Ottolenghi’s passionfruit yoyos – a kind of shortbread sandwich biscuit with a delicate passionfruit cream centre. They are quite delicious, but if I was to make them again I would perhaps add some food colouring.

Passionfruit Yoyos (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes about 20 sandwich biscuits

  • 250g dairy-free spread
  • 1 cup icing sugar, sifted
  • zest of 1 clementine or orange
  • 1 tsp vanilla
  • 1/4 cup cornflour
  • 21/2 cups plain flour

– Preheat the oven to 180 degrees Centigrade/Gas mark 4

– Line 2 baking sheets with parchment

– Beat together the spread, sugar, zest and vanilla until light and fluffy.

– Sift in the flours and salt to form a very soft, but not sticky dough.

– Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.

– Bake for 12 minutes

– Cool on the baking sheet for a couple of minutes before moving to a wire rack.

– Once completely cool, sandwich together with the passionfruit cream.

Passionfruit Cream (dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

  • 1/4 cup dairy-free spread
  • 1 tbsp vegetable fat
  • 2 1/2 cups icing sugar
  • 3 passionfruit, pulp sieved

– Whisk together the spread and vegetable fat until light and fluffy.

– Whisk in alternate amounts of icing sugar and passionfruit pulp until it is all incorporated.