Step-by-Step Guide to Make Homemade Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys pear shortbread streusal bars, gf df ef sf nf #picnic. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys pear shortbread streusal bars, gf df ef sf nf #picnic using 18 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:

1. Get Base
2. Take (1 & 1/4 cups) gluten-free / plain flour
3. Take xanthan gum if using GF flour
4. Get gold foil-wrapped Stork margarine block, cubed
5. Get granulated sugar
6. Make ready Filling
7. Take large pears, around 2lbs, diced
8. Take granulated sugar
9. Prepare ground cinnamon
10. Get vanilla extract
11. Make ready Topping
12. Prepare gluten-free / plain flour
13. Prepare light brown sugar
14. Make ready ground cinnamon
15. Get ground cardamom
16. Take ground ginger
17. Prepare gold foil-wrapped Stork margarine block
18. Get gluten-free rolled oats

Steps to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:

1. Line a 9"× 9" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F
2. Make the shortbread base by mixing the flour, xanthan gum if using and sugar together, then cutting in the margarine with a fork until the mixture resembles breadcrumbs
3. Press into the bottom of the tin and bake for 25 minutes. It won't be completely done at this point but don't bake any longer
4. Meanwhile put the diced pears in a pan and cover with water. Bring to the boil then turn down and let simmer for 5 minutes so the pears soften a bit before baking. If using tinned pears ignore this step and just drain them well
5. Drain then let sit 5 minutes and drain again
6. Prepare the topping in the same way as the base - mix the flour, sugar and spices in a bowl then cut in the margarine. Stir in the oats then set aside
7. Sprinkle the well-drained pears with the sugar and cinnamon when the shortbread base comes out of the oven and spoon it over evenly with a slotted spoon to catch any more water
8. Spread the topping over the pears, press in lightly and bake for 35 minutes until golden
9. Let cool and set completely in the tin
10. Remove from the tin and slice into squares
11. These can be individually wrapped and frozen for up to a month
12. Brilliant for packed lunch boxes or served with custard or ice cream

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