Pear and Boyensberry Shortcake |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A really yummy way to use semolina, its always requested at family parties. Normal sugar can be used instead of castor. Ingredients:
1 1/4 cups flour |
1 1/2 teaspoons baking powder |
1/2 cup semolina |
1/2 cup caster sugar |
175 g butter |
1 egg, beaten |
2 tablespoons cold water or 2 tablespoons milk |
1/2 cup boysenberry jam |
410 g canned pears, quarters, in clear fruit juice, drained and thickly sliced |
Directions:
1. Rub together flour, baking powder, semolina, castor sugar and butter in a mixing bowl until the mixture resembles crumbs.
2. Cut in beaten egg and water or milk until the mixture forms small moist ball of dough. Take 2/3 of the mixture, lightly knead an dpress out to fit a 20 x 30cm slice tin.
3. Spread with Boyensberry jam, arrange sliced pear evenly over jam. Scatter with remaining crumbled dough.
4. Cook at 180c or moderate oven for 25-30mins or until golden. Cool on a wire rack, cut into 12 pieces. Serve warm as a dessert with custard, yoghurt or cream, any leftovers will make popular lunch box fillers.
|
|