1/2 lb. S.R. flour
1 egg
1 tspn. vanilla
6 ozs. sugar
1/2 tspn. salt
1 tbspn. milk
4 ozs. butter
Method: Cream butter and sugar. Add sifted flour, salt, add beaten egg, milk, vanilla. Stir well till blended. Add extra flour gradually to make stiff dough. Roll out and line two 8" or 10" sandwich trays. Bake in moderate oven.
Filling:
1 dspn. butter
1/2 cup sugar
2 heaped tspns. cornflour
3/4 cup crushed pineapple
2 ripe bananas
1.1/2 tbspns. lemon juice
Method: Put sugar, butter, cornflour and pineapple into saucepan and stir till thick (over low heat) remove and cool. Then add mashed banana and lemon juice. Leave till cold. Spread into shortbreads and decorate with whipped cream or meringue made with 4 egg whites beaten stiffly with heaped tablespoon icing sugar. Pile on top and bake till a light brown.
Source: contributed by B. Cellier in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.7.
1 egg
1 tspn. vanilla
6 ozs. sugar
1/2 tspn. salt
1 tbspn. milk
4 ozs. butter
Method: Cream butter and sugar. Add sifted flour, salt, add beaten egg, milk, vanilla. Stir well till blended. Add extra flour gradually to make stiff dough. Roll out and line two 8" or 10" sandwich trays. Bake in moderate oven.
Filling:
1 dspn. butter
1/2 cup sugar
2 heaped tspns. cornflour
3/4 cup crushed pineapple
2 ripe bananas
1.1/2 tbspns. lemon juice
Method: Put sugar, butter, cornflour and pineapple into saucepan and stir till thick (over low heat) remove and cool. Then add mashed banana and lemon juice. Leave till cold. Spread into shortbreads and decorate with whipped cream or meringue made with 4 egg whites beaten stiffly with heaped tablespoon icing sugar. Pile on top and bake till a light brown.
Source: contributed by B. Cellier in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.7.
