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Feijoa crumble shortcake

Serves   12-15
Prep time: 20 mins
Cooking time: 30 mins

This melt-in-the-mouth feijoa crumble shortcake is the best way to enjoy feijoas this season! Filled with bountiful NZ-grown feijoas and sandwiched between layers of buttery crumbly goodness, this shortcake is a delicious treat the whole whānau can dig into. 

Feijoa crumble shortcake

Ingredients

Method

Ingredients

  • 180g butter, melted
  • ¾ cup + 2 Tbsp caster sugar
  • 2 eggs
  • 2 ½ cups self raising flour
  • 1 ½ cups desiccated coconut
  • 8-10 feijoas, peeled and sliced

Method


  1. Preheat your oven to 170°C fan bake. In a large bowl mix together the butter, ¾ cup sugar and eggs until well combined. 
  2. Sift in the flour, add in the coconut along with a pinch of salt and stir to combine. Then evenly press two-thirds of the mixture into a lined slice tin. 
  3. Toss together the feijoa with the remaining sugar and spread out in an even layer over the base. Then crumble the remaining dough over the top.  
  4. Place into the middle of the oven to bake until golden brown, for about 25-30 minutes. Allow to cool for 5 minutes in the tin before slicing. 

Top tip:

Finish off this feijoa crumble shortcake with a dusting of icing sugar. Then serve with custard, ice cream or whipped cream for a wonderfully warming dessert!