Pear and Boyensberry Shortcake

1. 1

   Rub together flour, baking powder, semolina, castor sugar and butter in a mixing bowl until the mixture resembles crumbs.

2. 2

   Cut in beaten egg and water or milk until the mixture forms small moist ball of dough.

3. 3

   Take 2/3 of the mixture, lightly knead an dpress out to fit a 20 x 30cm slice tin.

4. 4

   Spread with Boyensberry jam, arrange sliced pear evenly over jam.

5. 5

   Scatter with remaining crumbled dough.

6. 6

   Cook at 180c or moderate oven for 25-30mins or until golden.

7. 7

   Cool on a wire rack, cut into 12 pieces.

8. 8

   Serve warm as a dessert with custard, yoghurt or cream, any leftovers will make popular lunch box fillers.

* Per serving · 4 servings · Values may vary.

No additional tips available.