Warm and buttery this pineapple shortcake is just beautiful and delicate in texture and flavour. I love it served luke-warm with a dollop of lightly whipped cream.
20g butter 2 tbsp brown sugar
225g can GOLDEN CIRCLE Pineapple pieces, drained
2 tbsp butter
3 tbsp sugar
½ tsp vanilla essence
1 cup SR flour
2 tbsp milk
- Cream butter and brown sugar together until light and fluffy and spread on the base of a 20cm round sandwich tin. Arrange GOLDEN CIRCLE pineapple pieces on top of creamed butter and sugar and set aside.
- Meanwhile, prepare shortcake. Cream butter, sugar and vanilla until light and fluffy then add egg beating until well incorporated. Fold in the flour and milk alternating as you mix.
- Press shortcake mix into tin on top of pineapple and bake in a preheated oven of 180ºC for 20-25 minutes or until golden. Slice into wedges and serve warm with custard, cream or ice-cream.
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