PINEAPPLE JAM BISCUITS

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

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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 like in your picture.
• 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

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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.

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2. Shape

• Roll dough to about 3–4 mm thick.
• Use a flower cookie cutter like the ones in your picture.
• Cut matching top and bottom pieces.

For the top cookies:

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

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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.

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4. Egg wash

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

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5. Bake

Bake at:

• 170°C / 340°F
• 15–18 minutes

Bake until edges turn lightly golden.

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DIY Self-Raising Flour

 

DIY Self-Raising flour at home whenever you need it instead of buying.

Ingredients:

1 cup all purpose flour + 1/4 tsp salt + 1 1/4 tsps baking powder

2 cups all purpose flour + 1/2 tsp salt + 2 1/2 tsp baking powder