Feijoa crumble shortcake
INGREDIENTS
10 - 12 feijoas
1 lemon, juice of
75g butter
50g caster sugar
1 free-range egg yolk
1 tablespoon water
150g plain flour
¼ teaspoon baking powder
¼ teaspoon salt
TOPPING
100g (1/2 cup) brown sugar
100g rolled oats
45g dessicated coconut thread
70g flaked almonds
½ teaspoon cinnamon
DIRECTIONS
Preheat oven to 180°C (conventional). Line a 22 x 30 cm slice tin with baking paper.
Peel and slice the feijoas. Drizzle with lemon juice.
Beat butter and sugar until light and fluffy with a food processor. Add egg yolk and water and mix well.
Sift flour with the baking powder and salt. Add into the mixture making a dry dough, that just comes away from the bowl.
Turn on to a floured board and knead lightly. Pinch off pieces of dough and use to cover the bottom of the slice tin, pressing into place with the back of a floured spoon.
Arrange feijoa slices over the top of the dough. Mix together the brown sugar, rolled oats, coconut, almonds and cinnamon. Arrange spoonfuls of crumb mixture on the top of the feijoas, spreading evenly and press into place.
Cook for 30-40 minutes in oven. Allow to cool before slicing. Can be served warm with cream.
Serves: 12 squares
Prep time: 25 minutes
Cook time: 30-40 minutes
