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Pear Shortcake




Source of Recipe


unsure






Recipe Introduction


serves 6-8

serve as a dessert with marscapone or as a acake with coffee





List of Ingredients



• 250g butter (room temp)
  
• 1/3 cup caster sugar
  
• 1/4 cup rice flour
  
• 1 tsp ground cinnamon
  
• 2 pears, peeled, cored and thinly sliced
  
• raw sugar
  
• 2 1/4 cups plain flour
  
• 1 tbs apricot jam , heated
  






Instructions



1. Cream butter and sugar until light and fluffy. Stir in sifted flours and cinnamon.
   
2. Turn onto a lightly floured surface and knead until smooth.
   
3. Press mixture out to a 20cm round and place on a greased baking tray.
   
4. Pinch a decorative edge with floured fingers and mark into wedges. Bake at 180C for 20 mins.
   
5. Arrange pear slices, overlapping in a circle on top of the shortbread. Sprinkle with raw sugar and return to the oven for a further 15 minutes.
   
6. Remove from the oven and brush with apricot jam. Allow to cool on a wire rack.
   
7. Store in an airtight container. Serve as dessert with marscapone (or with coffee)