Butterscotch Pear Biscuits Recipe



For the dough:

  • 100g/4oz plain flour

  • A pinch of salt

  • 25g/1oz hazelnuts (roasted and ground)

  • 25g/1oz icing sugar

  • 50g/2oz butter (diced)

  • 1 egg yolk

  • 2 tablespoons water

For the topping:

  • 15g/1/2oz raisins

  • 2 tablespoons water

  • 1 tablespoon rum

  • 450g/1lb pears (peeled, cored and finely sliced)

  • Juice of 1 lemon and pared zest

  • 50g/2oz butter

  • 50g/2oz demerara sugar

  • 15g/1/2oz toasted chopped hazelnuts


  1. To make the dough, sift the flour and salt into the bowl of a blender or food processor, then add the hazelnuts and icing sugar.

  2. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolk and the water. Process to a smooth dough. Wrap in Clingfilm and chill for 1 hour.

  3. Preheat the oven to 190C/375F/Gas mark 5. Grease a large shallow baking tray. Roll out the dough on a lightly floured surface to 3mm/1/8in thick.

  4. Using a fluted round pastry cutter, stamp out 1cm/1/2in rounds. Place slightly apart on the baking tray. Prick with a fork and chill for 15 minutes.

  5. Bake the biscuits for 8 to 10 minutes until golden. Cool on a wire rack.

  6. To make the topping, soak the raisins with the water mixed with the rum. Dip the pear slices in the lemon juice. Melt the butter and sugar in a large frying pan.

  7. Add the pear slices with the lemon zest and fry over a medium heat until the pear slices are soft and the butter and sugar are just starting to caramelize.

  8. Stir in the raisins, cook for 30 seconds and remove from the heat. Using a slotted spoon, remove the pears and raisins from the pan. Boil the syrup until it is thickened and coats the back of a spoon. Leave to cool.

  9. Top each biscuit with a little of the pear mixture and sprinkle with the chopped hazelnuts.

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