Turn Butternut Snap biscuits into quick dessert cups filled with sour cream and topped with caramelised seasonal pears. Baked then shaped in patty pans, these easy sweet bites are perfect for entertaining or a last-minute treat
Ingredients
12 butternut snap cookies
20g butter
2 tablespoons brown sugar
2 large pears, peeled, cored, diced
250ml sour cream
Method
Preheat oven to 180°C. Place a butternut snap cookie over the top of 12 shallow patty pan moulds and place into oven. Bake for 2-3 minutes or until cookies are softened. Gently press into moulds and cool
Meanwhile, heat butter in a frying pan over a medium heat. When butter has melted, add brown sugar and stir until dissolved. Add pear and cook for 5 minutes or until caramelised and softened. Cool mixture
Spoon sour cream into cookie cases. Top with pears and serve immediately
