Base Ingredients:
200g butter (softened)
2 cups GF flour
1 cup icing sugar
Filling Ingredients:
4-5 pears (sliced)
2-3 Tbsp honey
100g cream cheese
50g Vintage Windsor Blue Cheese (crumbled)
To Make Shortcake: Add ingredients to food processor and blitz until well mixed together into a fine crumb. (If you don’t want to make it gluten-free you can use standard flour, but just use 125g butter).
To make filling: Mix together cream cheese, honey & half of the blue cheese. Use 2/3 of shortcake mixture to press into the base of baking tin, bake at 180 degrees Celsius for 15 mins or beginning to lightly brown. Spread spoons of the cream filling over the base, layer the pear slices evenly over the base. Sprinkle over the remaining blue cheese & shortcake evenly over the filling and bake for a further 15mins or until cooked, and crumble starting to brown. Let cool in tin before serving
