recipes
Oat and pear fingers with ginger and chocolate
Serves: 12
Ingredients
- 225g soft margarine (Stork with Butter)
- 80g soft brown sugar
- 1 tsp vanilla essence
- 150g self-raising flour 9lamb Brand)
- 100g oats (Quaker)
- 80g hazelnuts, chopped
- 3 ripe pears
- 2/3 pieces of stem ginger
- 2 tbsp chocolate chips
- Icing sugar for dusting
Method
Preheat the oven to 170`c and grease and line a 20cm baking tin. Cream the margarine, sugar and vanilla essence together until soft and fluffy. Mix in the flour until all combined. Roll the dough into a sausage shape and roughly divide into thirds. Pop one third into the freezer and press the rest into the base of the lined baking tin aiming for a nice even layer. Peel and core the pears and then slice them so they are a few mm thick. Lay them evenly over the pastry base. Chop the stem ginger finely and scatter over the pears. Grate the remaining pastry over the top using a coarse grater and sprinkle over the chopped hazelnuts and chocolate chips. Bake in the oven for 30-40 minutes, or until the top is golden brown. Leave to cool down in the tin before serving cut into slices and dusting with icing sugar.
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