Feijoa, Ginger and Coconut Crumble Shortcake

Serves: 6
Prep time: 20 minutes / Cook time: 30 minutes

INGREDIENTS

120 grams butter

1⁄2 cup lightly packed soft brown sugar, plus 1 tablespoon extra

1 free-range egg

1 1⁄4 cups plain flour

1 teaspoon baking powder

2 teaspoons ground ginger

1⁄4 teaspoon salt

1 cup desiccated coconut

1 1⁄2-2 cups peeled and sliced feijoas

1⁄4 teaspoon ground cinnamon

whipped cream, ice cream or yoghurt, to serve

METHOD

Heat the oven to 180°C. Grease and line a large loaf tin or similar (measuring about 13 centimetres x 23 centimetres).

Melt the butter in a medium-sized pot set over a low heat. Stir in the 1⁄2 cup of brown sugar, then remove from the heat and allow to cool for 5 minutes. Beat in the egg, then sift in the flour, baking powder, ginger and salt. Stir in the coconut and mix well.

Press about two thirds of the dough evenly into the base of the prepared tin. Arrange the feijoa slices in an even layer on top. Crumble the remaining dough over the feijoas. Mix together the 1 tablespoon of brown sugar and the cinnamon, and sprinkle on top.

Bake for 30-35 minutes, until the shortcake is light gold and feels dry to the touch. Cool for 5 minutes in the tin, then serve with whipped cream, ice cream or yoghurt.