Sweet Wisdom Shortcake

 

All the ingredients here are all linked in their properties and this recipe makes use of the amazing pear harvest we have in the UK. The wisdom comes from the hazelnuts that are abundant in our hedgerows at the moment… and all the ingredients can be used for lust! Lust and wisdom, what could be sweeter! bb mandyxxx

 

Ingredients

 

280g of Self Raising Flour (roughly 2 and a quarter cups)

1/2 tsp of Ground Cinnamon

165g of Soft Brown Sugar (roughly 3 quarters of a cup)

150g Butter

2 Eggs

100g of Hazelnuts (roughly 3 quarters of a cup)

75g of Honey (roughly 3 tbsp)

4 Large Pears – cored and thinly sliced

1 tbsp Soft Brown Sugar (extra)

 

Method

 

Preheat the oven to 180C/350F/Gas Mark 4

Grease and line a 20cm round cake tin

Mix together the flour, cinnamon, sugar, butter and half of the hazelnuts in a food processor until finely chopped

Combine the mix with the egss

Fill the cake tin with half of the mixture

Arrange the pear slices on-top of the mixture in layers and drizzle over the honey

Lightly knead the remaining hazelnuts into the remaining mix and spread evenly over the pear layers

Sprinkle the extra sugar over the top and bake for approximately 50 minutes

Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool

Slice and serve with honey sweetened cream and a pot of tea