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Passion Fruit & Blue Coconut Linzer Cookies

A cookie a day keeps sadness away. We guarantee that these cookies will bring joy to even your gloomiest day like bringing bright, blue skies and golden sunshine right to your doorstep. Just look at the elegant sugar dusting and stunning designs brimming with stunning color! Take a bite into these crips, buttery, soft cookies, and let your mouth fill with delicious passion fruit and coconut curd. We eat with our eyes first, and with Suncore Foods® Supercolor Powders Marigold Passion Fruit and Aqua Blue Spirulina, this warm yellow and bright blue are a feast for your eyes. Life is what you bake of it, so why not make it extra sweet? Have fun and enjoy!


For the Sugar Cookies:
250 grams all-purpose flour
25 grams corn starch
110 grams unsalted butter (room temperature)
100 grams icing sugar
1 large egg
1 tsp pure vanilla extract
Pinch of Suncore Foods® Rose Salt

Passion Fruit Curd:
1 cup hot water
4 tbsp sugar
1 tbsp Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds
1 tbsp cornstarch + 1 tbsp water
1/2 tsp agar agar powder
Pinch of Suncore Foods® Rose Salt

Blue Coconut Curd:
1/2 cup coconut milk
3 tbsp sugar
1/2 tbsp corn starch + 1/2 tbsp water
1/8 tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder + 1/4 tsp water
1/4 tsp agar agar powder
Pinch of Suncore Foods® Rose Salt


1. To Make the Cookies — Place butter and sifted sugar in stand mixer bowl; beat on medium high speed until mixture becomes very pale and fluffy. Add in the egg, beat until fully incorporated. Add in flour, corn starch, salt and vanilla. Mix until mixture comes together. The dough should be soft to touch but not sticky. Transfer to parchment paper, place another parchment paper on top of the dough. Roll it into a thin sheet. Place in the freezer for 30 minutes. Preheat oven to 175 degrees Celsius. Remove dough and cut out cookies with cookie cutter, bake them for around 12 minutes. Remove and let them cool on wire rack. Set aside.

2. To Make the Passion Fruit Curd — Place all ingredients (except cornstarch mixture) in a small saucepan, gently stir to combine well. Cook mixture on medium low heat until sugar and agar agar have completely dissolved. Add in cornstarch mixture. Bring mixture to a boil. Transfer to a bowl; cover the top with cling wrap. Let it chill in the chiller for 1 hour. Once ready; with a wire whisk; whisk until mixture becomes very smooth.Transfer to a piping bag.

3. Repeat the same for blue coconut curd.

4. Pipe and assemble; Enjoy!



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