Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, vickys pear shortbread streusal bars, gf df ef sf nf #picnic. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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

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

1. Prepare Base
2. Prepare 150 g (1 & 1/4 cups) gluten-free / plain flour
3. Get 1/8 tsp xanthan gum if using GF flour
4. Take 112 g (1/2 cup) gold foil-wrapped Stork margarine block, cubed
5. Take 50 g (1/4 cup) granulated sugar
6. Take Filling
7. Take 6 large pears, around 2lbs, diced
8. Get 2 tbsp granulated sugar
9. Take 1/2 tsp ground cinnamon
10. Prepare 1/2 tsp vanilla extract
11. Take Topping
12. Get 120 g (1 cup) gluten-free / plain flour
13. Take 100 g (1/2 cup) light brown sugar
14. Get 1 tsp ground cinnamon
15. Prepare 1/4 tsp ground cardamom
16. Prepare 1/4 tsp ground ginger
17. Take 112 g (1/2 cup) gold foil-wrapped Stork margarine block
18. Take 90 g (1 cup) gluten-free rolled oats

Instructions 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
13. Ready to serve and ENJOY!

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