I adapted this recipe from my Granny G’s cookbook, although we don’t know where it originated from! If you have the same recipe or know where I can find out more, please get in touch!
Ingredients
- 6oz plain flour
- 4oz butter
- 2oz sugar
- 4oz butter
- 6.5oz cups icing sugar
- 1 egg
- Whipped cream
- Pineapple
Instructions
- Pre heat oven to 170 Degrees,
- Rub butter into flour until it resembles breadcrumbs
- Stir in sugar and knead lightly
- Roll it out or press it into a tray
- Bake until golden brown and allow to cool
- Next we’re going to make a buttercream filling. beat butter and sugar together until combined, before adding in 1 egg, and for extra points, the juice of two passion fruit. There’s a lot of sugar in this recipe, so anything sharp and acidic works great in here.
- Cover cooled base with mixture and chill until firm –
- Whip double cream until soft peaks, and fold in pineapple
- Layer the pineapple cream – this is much easier if the buttercream layer is set.