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Oat & Pear Fingers with Ginger & Chocolate

Serves 12

You will need:

Lamb Brand Self-raising Flour 150g

Lamb Brand Oats 100g

Lamb Brand Brown Sugar 80g

Lamb Brand Chopped Hazelnuts 80g

Lamb Brand Vanilla Powder 1 tsp

Lamb Brand Icing Sugar for dusting

Margarine 225g

Ripe Pears 3

Chocolate Chips 2 tbsp

Ginger 2/3 pieces of stem

All you have to do is:

Preheat the oven to 170`c and grease and line a 20cm baking tin. Cream the margarine, sugar and vanilla powder 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.