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Export 7 ingredients for grocery delivery
Step 1
In a food processor, combine the butter, sugar, salt, flour, and baking powder and pulse until it resembles coarse bread crumbs. Alternately use a pastry cutter or your fingers to cut/rub the butter into the flour. Lightly beat the egg and add it to the flour mixture along with milk, stirring or pulsing it to combine it into a thick, fairly dry dough that clumps together. Place the shortcake dough in the refrigerator while preparing the filling and preheating the oven.
Step 2
Preheat the oven to 180°C (356°F). Scoop the flesh of the feijoas and roughly chop it into pieces. Sprinkle over the cinnamon and cornflour and toss to combine.
Step 3
Line a 23 x 23cm (9x9 inch) or an 18 x 25cm (7x10inch) slice tray with baking paper. Take ⅔ of the dough mixture and press it into the lined tray. Use the back of a measuring cup or an offset spatula to press it down until the bottom of the tray is covered.
Step 4
Layer over the feijoa filling. Take the remaining ⅓ of the dough and break off pieces and flatten them slightly. Place the pieces rustically over the feijoa filling. Alternatively, flour a bench and roll the remaining dough out into a piece large enough to cover the filling completely.
Step 5
Bake for approximately 35 minutes until golden brown. Let the shortcake cool slightly before slicing and serving.
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