This shortcake can go two ways – serve it with white chocolate cream as a warming dessert or serve in slices dusted with icing sugar for afternoon or morning tea.
- 130g butter, softened
- 1 cup caster sugar
- 1 egg
- 1½ cups self-raising flour
- 70g ground almonds
- 2 fresh pears
- 2 tbsp lemon juice
- 1 tsp ground ginger
- 2 tbsp sugar
- 1 tsp cornflour
- 1/3 cup rolled oats
- 200ml cream
- 100g white chocolate
- Pre-heat the oven to 180oC. Line a 23cm x 18cm slice tin or similar with baking paper.
- Using an electric beater, cream butter and sugar for 3-4 minutes until pale and fluffy.
- Add the egg and beat until combined, then add the flour and almonds, mixing well.
- Spread three-quarters of the shortcake mix into the lined tin and smooth out evenly with the back of a spoon. Bake for about 15 minutes until just set and starting to colour. Remove from the oven and add the filling and topping.
- For the filling, combine the sliced pears with the lemon juice, then add the ginger, sugar and cornflour. For the topping, combine last third of shortcake mix with rolled oats, then crumble over.
- Bake for 25-30 minutes until golden. Cool for 15 minutes before cutting. Serve with white chocolate cream – simply heat the cream till near boiling, then remove from the heat and stir in the white chocolate until melted and smooth.