Servings: 12

Boysenberry and Pear Shortcake Recipe Ingredients: 1 1/4 c Flour 1 1/2 tsp Baking Powder 2 tbsp Milk or Cold Water 1 Egg, beaten 1/2 c Semolina 1/2 c Caster Sugar 1/2 c Craig’s Boysenberry Jam 410g can Wattie’s Pear Quarters in Clear Fruit Juice, drained and thickly sliced 175g Butter

Directions:
1. Rub together flour, baking powder, semolina, caster sugar and butter in a mixing bowl until the mixture resembles crumbs.
2. Cut in beaten egg and water or milk and mix until the mixture forms small moist balls of dough. Take 2/3 of the mixture, lightly knead and press out to fit a 20 x 30cm slice tin.

3. Spread with Craig's Boysenberry Jam, arrange sliced Wattie's Pear Quarters evenly over jam. Scatter with remaining crumbled dough.

4. Cook at 180°C for 25-30 minutes 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.

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