Feijoa crumble shortcake
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.
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
- Preheat your oven to 170°C fan bake. In a large bowl mix together the butter, ¾ cup sugar and eggs until well combined.
- 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.
- 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.
- 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.
Tips:
- 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!
- You can pickle feijoa skins and use them on meats, as part of a cheese board, in a salad, or even wrapped in bacon as a canape.
- Don’t like the bitterness of feijoa skins? Throw the skins in the compost so they don’t go to waste!
FAQs:
- What if my feijoas are becoming too ripe before I make the crumble?
- Feijoas freeze great and can be used later in crumbles. Just peel and chop the feijoas once they are ripe, freeze them until you need them, and defrost before using in the recipe!
- What if my feijoas aren’t fully ripe yet?
- If you need to ripen your feijoas faster, place them in a paper bag with an apple or a banana a few days before you plan to make the recipe and they should be soft and fragrant!