Feioja Shortcake 

INGREDIENTS

20 large feijoas

1 cup water

400g raw sugar, plus extra for sprinkling

500g butter, at room temperature

4 eggs, beaten

2 teaspoons baking soda

4 teaspoons cream of tartar

720g plain flour, sifted

METHOD

Preheat oven to 180°C.  Grease and line a large 30 x 40cm baking dish with baking paper. Top and tail and peel the feijoas. Place in a pot and cook with water. Cook for 8-10 minutes until tender.

Beat together the butter and sugar with an electric mixer, until light and fluffy.  Add the eggs and beat well after each addition. Sift the flour, baking soda and cream of tartar together and add to the butter and egg mix. Combine to form a dough.  

Split the dough in half. Press half of the dough into the base of the dish. Pressing down with the back of a spoon to flatten and evenly spread. 

Spoon over the Feijoa and sprinkle with a very small amount of sugar. Use small spoonfuls of dough to cover the top of the feijoas, pressing down to fully cover the fruit. Sprinkle with a little raw sugar.

Bake in the oven for 40-50 minutes until golden brown on top. Allow to cool slightly before cutting into pieces.

Serves 12-14 

The recipe can easily be halved.