PINEAPPLE JAM BISCUITS

This time, I didn't even know what I was baking at first. As I looked at these pineapple jam biscuits, they reminded me of a childhood favourite that my mother loved to buy and share with the family. My siblings and I were always so happy whenever she brought them home. They were one of our favourite treats growing up.

With some leftover pineapple jam from making pineapple tarts—and in fact, an entire packet of pineapple jam sitting on my kitchen shelf—I decided to make these pineapple sandwich biscuits. I wanted them to resemble those beloved biscuits from my childhood.

Although they don't taste exactly the same as I remember, they come quite close. The biscuits are fragrant, sweet, and delicious, with a rich pineapple filling tucked between two buttery layers. Most importantly, they bring back warm memories of simpler days and happy moments shared with family.

I've stored them in an airtight container, where they can keep well for up to two weeks, allowing me to enjoy them slowly. No one is going to fight me for them this time, as everyone is usually out and about these days. But if they do want some, I'll be more than happy to share.

Pineapple Jam Flower Cookies Recipe

For the pineapple jam filling

Ingredients

• 1 medium pineapple (about 500–600 g grated flesh)
• 80–120 g sugar (adjust to sweetness)
• 2 cloves (optional)
• 1 small cinnamon stick (optional)

Method

1. Grate or blend the pineapple lightly.
2. Cook in a pan over medium heat until liquid reduces.
3. Add sugar and spices.
4. Stir continuously until thick, sticky, and jam-like.
5. Cool completely.
6. Roll into small balls (about 1 tsp each).

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Cookie Dough

Ingredients

• 250 g unsalted butter (softened)
• 50 g powdered sugar
• 2 egg yolks
• 350 g all-purpose flour
• 50 g cornstarch
• 30 g milk powder (optional but recommended)
• 1/4 tsp salt
• Vanilla extract (optional)

Egg Wash

• 1 egg yolk
• 1 tsp milk

Instructions

1. Make the dough

• Cream butter and powdered sugar until smooth.
• Add egg yolks and vanilla.
• Sift in flour, cornstarch, milk powder, and salt.
• Mix into a soft dough.

2. Shape the cookies

• Roll dough to about 3–4 mm thick.
• Use a flower cookie cutter.
• Cut equal numbers of tops and bottoms.
• For the top pieces, cut small petal holes or use a patterned cutter.

3. Fill

• Place a small pineapple jam ball on one cookie.
• Cover with another cookie and gently press edges.

4. Bake

•  Brush tops with egg wash.
• Bake at:
  • 170°C (340°F) for 15–20 minutes
• Bake until lightly golden.
• 
  

Here’s the simplified version focused just on the cookie dough and assembly.

Easy Pineapple Jam Sandwich Cookies

Ingredients

• 250 g unsalted butter (softened)
• 50 g powdered sugar
• 2 egg yolks
• 350 g all-purpose flour
• 50 g cornstarch
• 30 g milk powder (optional, but gives bakery taste)
• 1/4 tsp salt
• 1 tsp vanilla
• Store-bought pineapple jam filling

Egg Wash

• 1 egg yolk
• 1 tsp milk

Instructions

1. Make the dough

• Beat butter and powdered sugar until smooth.
• Add egg yolks and vanilla.
• Mix well.
• Add flour, cornstarch, milk powder, and salt.
• Mix until a soft dough forms.

Do not overmix or the cookies become hard.

2. Shape

• Roll dough to about 3–4 mm thick.
• Use a flower cookie cutter.
• Cut matching top and bottom pieces.

For the top cookies:

• make small slits/holes with a straw, knife tip, or patterned cutter.

3. Fill

• Put about 1 teaspoon pineapple filling in the center.
• Cover with another cookie piece.
• Press gently around edges.

If the jam is sticky, chill it first for easier handling.

4. Egg wash

Brush the tops lightly with egg wash for the golden color.

5. Bake

Bake at:

• 170°C / 340°F
• 15–18 minutes

Bake until edges turn lightly golden.