FEIJOA AND APPLE SHORTCAKE CRUMBLE
This is a marriage of two of my Grandmothers' signature dishes. Kathleen Pirrit’s Famous Apple and Feijoa Shortcake and Gladys Rhind’s Incredible Anzac biscuits. With a crisp AND soft shortcake base, a tart fruit centre and its chewy crunchy Anzac topping this pie really is a textural, aromatic and taste sensation! Every mouthful takes me back to my early cooking lessons at the farm on the coal range in Te Kauwhata and in my Nana’s spotless state of the art 1960’s kitchen in Papakura.
There is plenty of time to reflect right now as we go through our generation's version of war on just how strong and brave these women were. My grandfathers fought in both World Wars leaving these young women at home, to bring up the kids, keep the farms running AND perfect the art of home baking. When I pulled out the old cook books today I was hoping to find some lovingly scrawled recipes, instead I found the 7th edition of the Edmonds Cook Book published in 1953. Anzac Biscuits and Apple Shortcake were amongst the first in the cake baking section, nestled up against each other like they were just asking to be married. I didn’t stick to these recipes as I have my grandmother’s firmly entrenched in my memory and I hope the flavours of this dish motivate you to create some home cooking inspired by the people who fed you and loved you when you were a child.
- from our amazing culinary expert, Felicity.
4 apples thickly cut
40 – 60 feijoas scooped depending on size (Or enough to make 3 cups stewed fruit).
2 Tbsp sugar
Simmer feijoas in sugar 5 minutes till juice is released. Strain. Keep the syrup!
Cook apples in feijoa syrup till soft but still in their shape. Drain, add to feijoas and cool.
Use saved syrup in a vodka cocktail for later on!
THE SHORT CAKE
4 oz butter
4 oz sugar
1 tsp vanilla essence
8 oz flour
1 tsp baking powder
Soften butter till soft but not completely melted. Whisk in sugar and beat till combined. Add the egg and vanilla essence,
and mix well. Finally add flour and BP. And mix to combine to a soft dough. Don’t over work it or knead it.
Butter your Ironclad pan liberally and press the dough into the lined pan taking the short cake right up the sides of the pan. (Don’t try and roll this out. It just won’t.)
Put pan into the fridge to chill.
THE ANZAC CRUMBLE
2 Tbsp golden syrup
4 Tbsp butter
2 Tbsp brown sugar
½ tsp baking soda
½ c dessicated coconut
1 c rolled oats
4 Tbsp rice flour or wheat flour
1 Tbsp cinnamon
Heat oven to 150°C (you want to cook it long and slow).
Melt butter, brown sugar and golden syrup together in a pot that is big enough to cope with the baking soda reaction. Simmer mixture for 30 seconds.
While that’s melting, mix your dry ingredients together.
Add baking soda to melted butter mixture and stir as you wonder at the chemical culinary reaction! With speed pour into the dry ingredients and lightly mix.
Spoon cooled fruit over short cake base. Sprinkle with ANZAC crumble and cook for 35 - 40 minutes until golden brown. Cook it on the lowest rack so that the bottom gets nicely browned too.
Dust the edges with icing sugar and serve with lashings of whipped cream or icecream!
And give thanks to the people who came before you.