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Boysenberry and Pear Shortcake

Boysenberry and Pear Shortcake

serving size icon
Serves 12


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


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.

This recipe was sent in by Food in a Minute


Qty Price
Chelsea Caster Sugar $1.99 ea
$1.99 ea
Craigs Boysenberry Jam $3.00 ea
$3.00 ea
Wattie's Pears Quarters Clear Juice $2.49 ea
$2.49 ea
Countdown Butter Salted $5.40 ea
$5.40 ea


Qty Price
Edmonds High Grade Flour $3.60 ea
$3.60 ea
Edmonds Baking Powder $3.99 ea
$3.99 ea
Anchor Milk Standard Blue Top $2.87 ea
$2.87 ea
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Sun Valley Foods Semolina Fine $2.79 ea
$2.79 ea