1. I took 3 passion fruits and sifted them as shown in the picture to get the water treatment. Don't throw away the remaining passion fruit seeds. The warm water and honey are quite delicious.
2. Put the butter in a warm place to soften, add 45 grams of powdered sugar, and beat with an electric whisk until it is smooth and whitish.
3. Passion fruit juice should be divided into butter several times, each time the juice and butter are fully integrated before adding the rest.
4. Sift in the desired low-gluten flour and almond flour, stir evenly with a spatula, and mix until there is no dry powder.
5. Put it in a cookie mold or roll it into a circle and wrap it in plastic wrap. Put it in the refrigerator and freeze for 2 hours. If you put it in the mold, you can brush a layer of oil in the mold to make it easy to release.
6. Line the baking tray with greased paper, and cut the frozen biscuits to even thickness.
7. Preheat the oven at 180 degrees for 5 minutes, and place the middle layer on the baking tray for 15-20 minutes. This is adjusted according to your own oven, the surface of the biscuit is colored, and it is basically baked.
8. Sweet and sour shortbread cookies can be stored for a longer period of time and are good snacks.
