This little shortcake slices and serves up beautifully. Perhaps it is the pineapple that makes us think it’s a perfect sunny, summers day treat but it’s pretty nice any time of the year. Sweetened only with our manuka honey this slice is quite unique and we think rather lovely served with a dollop of whipped cream!
Pineapple Filling
1 x 450gm unsweetened crushed pineapple
4 tablespoons custard powder
¼ cup water
2 tablespoons Steens Manuka Honey
In a saucepan bring pineapple gently to the boil. Mix custard powder in the water, pour into pineapple mixture and thicken. Set aside to cool a little and stir in the honey. Mixture should be reasonably thick.
Shortcake
125gm butter
4 tablespoons Steens Manuka Honey
1 egg
1 cup flour
½ cup wholemeal flour
1 cup rolled oats
1 teaspoon baking powder
2 tablespoons flour (extra for topping)
In a food processor add butter and the honey, cream well. Add egg and all dry ingredients except the extra flour, mix to combine. Divide dough into two halves, one being a little more generous than the other. Line a 28cm x 20cm approx. tin with baking paper allowing it to hang over the edge for easy removal of the slice later. Take the larger portion of dough and press evenly into tin, pour over cooled pineapple mixture. Pop remaining dough into food processor with the extra flour, pulse until mixture is crumbly. Sprinkle over pineapple and press mixture gently.
Bake at 180 degrees C for approx. 25-30 minutes.
Slice and serve with a dollop of whipped cream or yoghurt.
Tagged in Recipes