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Pear and Boysenberry Shortcake 


1¼ cups flour
1½ tsp baking powder 
½ cup fine semolina
½ cup caster sugar
175g butter
1 egg beaten
2 Tbsp cold water or milk
½ cup Craig's Boysenberry Jam 
410g can Wattie's Pear Quaters in Clear Fruit Juice, drained


Preheat oven to 180°C

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

  2. Add 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 23cm diameter loose bottom tart tin.

  3. Spread with Craig’s Boysenberry Jam, arrange slicedWattie’s Pear Quarters evenly over jam. Scatter with remaining crumbled dough.

  4. Cook 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.


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Kitchen Kapers
Ashburton Arcade
105 Tancred Street

Email: kitchenkapers@xtra.co.nz
Phone: 03 308 8287

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