Pineapple Cookie Recipe
Pineapple jam 300 g
350 g organic flour
50 g corn starch
30 g icing sugar
250 g butter
1/4 t salt
1 t vanilla essence
4 egg yolks (2 for pastry and 2 for the egg wash)
Roll out little oblong balls the size of your thumb (up to the knuckle). The pineapple jam should be firm enough to hold its shape.
Sift the flour and starch together into a bowl
Sift the icing sugar into another mixing bowl, then add the softened (room temperature) butter, vanilla essence, salt. Beat with mixer till pale yellow and fluffy. Add 2 egg yolks and beat till combined.
Add in flours and gently mix with spatula till just combined. Don't over mix or the pastry will be tough.
Take a small chunk of dough about twice the size of the pineapple ball filling and shape it into a ball, then flatten with thumb in the palm of your hand till quite thin (about 2 mm).
Place the filling in the center of the pastry and fold over the edges, sealing it in. Then snip with scissors the pattern of pineapple 'eyes' onto the pastry. Stick a clove into the top of the 'pineapple' so it looks like the stalk. Brush with egg wash.
Bake in an 180 Celsius oven for 20 minutes.