Boysenberry and Pear Shortcake

Crunchy texture and the unmistakable flavours of boysenberry jam and pear make this new-fashioned shortcake perfect with a really good cup of coffee.

Preparation Time:
20 minutes
Cooking Time:
30 minutes
Serves:
Makes 12

Ingredients

  • 1 1/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 cup semolina
  • 1/2 cup caster sugar
  • 175 g butter
  • 1 egg, beaten
  • 2 Tbsp cold water or milk
  • 1/2 cup Craig’s Boysenberry Jam
  • 410g can Wattie’s Pear Quarters in Clear Fruit Juice, drained and thickly sliced

Method

1. Preheat oven to 180°C.

2. Rub together flour, baking powder, semolina, caster sugar and butter in a mixing bowluntil the mixture resembles crumbs.

3. Add beaten egg and water or milk and mix until the mixture forms small moist balls ofdough. Take 2/3 of the mixture, lightly knead and press out to fit a 20 x 30cm slice tin.

4. Spread with Craig’s Boysenberry Jam , arrange sliced Wattie’s Pear Quarters evenlyover jam. Scatter with remaining crumbled dough.

5. Cook for 25-30 minutes or until golden. Cool on a wire rack, cut into 12pieces.Serve warm as a dessert with custard, yoghurt or cream, any leftoverswill make popular lunch box fillers.

Tip:

You do not have to use semolina, but it will add a deliciouscrunchiness to the shortbread. Replace with an extra 1/2 cup flour.