Ingredients
250g unsalted butter, chopped, at room temperature
1⁄2 cup icing sugar mixture
1 tsp vanilla bean paste
11⁄2 cups plain flour
1⁄4 cup corn flour
1 tblsp fresh passionfruit pulp
ICING
11⁄2 cups icing sugar mixture
1 tblsp fresh passionfruit pulp
1-11⁄2 tblsps milk
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Transfer to a large bowl. Stir in combined sifted flours and pulp.
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Spoon into prepared pan. Using damp fingers, press to cover base. Smooth over top.
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Cook in a moderate oven (180C) for about 25 minutes, or until lightly browned and firm to touch. Remove from oven. Cool completely in pan.
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To make icing, combine sugar and pulp in a bowl. Stir in enough milk until icing is smooth.
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Remove slice from pan. Spread over icing. Stand at room temperature until set. Cut into bars.
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TIP: Slice can be made up to four days ahead. Store in an airtight container.
