ingredients:
For pineapple jam
- 2 kg pineapple, roughly 4 medium sized pineapples
- 600 g sugar
- 3 cloves
- 5 cm cinnamon stick
For cookies
- 200 g butter
- 50 g confectioners' sugar
- 40 g powdered milk
- 280 g flour, low gluten or all purpose
- 20 g cornflour
- 2 egg yolks
- For egg wash
- 3 egg yolks
- 1/4 tsp condensed milk
directions:
For pineapple jam
- Puree pineapple in an electric blender till smooth.
- Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.
- When it thickens and can be piped or rolled, remove from heat.
- The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.
For cookies
- Preheat oven to 150 degree Celsius
- Sift flour, powdered milk and corn flour twice.
- In a mixer bowl, combine butter and sugar. Cream till light and fluffy, about 4-5 minutes, over high speed.
- Add egg yolk, one at a time. Beating well.
- Add flour mixture into the bowl and beat over low speed using paddle attachment. Do this for 4-5 minutes, until everything is mixed well.
- Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.
- Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
- Use a pair of scissors to cut them up into 4cm log and arrange on greased pan.
- Brush with egg wash mixture twice using small pastry brush.
- Bake in preheated oven till golden, 15-20 minutes.
- Let cool and store in airtight container.
