Feijoa Shortcake

This Feijoa Shortcake recipe is a cute twist on a kiwi classic. It won’t fail to impress.

Serves: 8


125 g butter
½ cup sugar
1 cup self raising flour
1 1/4 cup plain flour
600-800g feijoas, scooped out and chopped
1/2 cup sugar
2 Tbsp custard powder


  1. Cream together butter and sugar.
  2. Sift together self raising flour and plain flour and combine with creamed mixture.
  3. Divide mixture and press a little more than half in the bottom of greased baking tin.
  4. Scatter over chopped feijoas and sprinkle with sugar and custard powder.
  5. Crumble the rest of the mix over the top of the feijoas then bake 35-40 mins 190 degrees or until nicely golden on top.
  6. Sprinkle with icing sugar to serve if desired.
Print Friendly, PDF & Email


  1. I tried this Feijoa Shortcake recipe out and it was very dry and crumbly – more like a crumble than a shortcake, although it still tasted good. I’ve compared it to other recipes I have for apple shortcake and I suspect it’s missing 1 egg from the base. You’d just beat that into the creamed butter and sugar before adding the flour to make the dough. I’m going to try this again with adding an egg. I hope this helps others who may have had problems with this recipe.


Please enter your comment!
Please enter your name here