Pear and Boyensberry Shortcake

• 1 14 cups flour
• 1 12 teaspoons baking powder
• 12 cup semolina
• 12 cup caster sugar
• 175 g butter
• 1 egg, beaten
• 2 tablespoons cold water or 2 tablespoons milk
• 12 cup boysenberry jam
• 410 g canned pears, quarters, in clear fruit juice, drained and thickly sliced

1. Rub together flour, baking powder, semolina, castor sugar and butter in a mixing bowl until the mixture resembles crumbs.
2. Cut in beaten egg and water or milk until the mixture forms small moist ball of dough.
3. Take 2/3 of the mixture, lightly knead an dpress out to fit a 20 x 30cm slice tin.
4. Spread with Boyensberry jam, arrange sliced pear evenly over jam.
5. Scatter with remaining crumbled dough.
6. Cook at 180c or moderate oven for 25-30mins or until golden.
7. Cool on a wire rack, cut into 12 pieces.
8. Serve warm as a dessert with custard, yoghurt or cream, any leftovers will make popular lunch box fillers.

flour, baking powder, semolina, caster sugar, butter, egg, cold water, boysenberry jam, quarters

Taken from www.food.com/recipe/pear-and-boyensberry-shortcake-343139 (may not work)