Directions

To Prep the Filling

1. Cut fresh pineapples into small cubes and process in a food processor briefly before mixing in sugar, salt and cinnamon.
2. Transfer into a pan and cook over medium heat, stirring occasionally for about 30 mins or until pineapple jam is stick and can easily be rolled into a ball. Set aside to cool. Always keep an eye on the pineapple jam as it burns easily especially when it thickens and caramelises.
3. When jam is cool to touch, use 2 teaspoons to divide into portions of 6g each and roll into oblong-shaped balls. Set aside.

Note: Making the jam does require some amount of patience. As it can be refrigerated for several months, you can make the pineapple jam ahead of time and make a couple of batches of cookies. Alternatively, you can check your nearest Asian grocer for pre-made pineapple jam.

To Prep the Dough

1. Combine butter and icing sugar, beat over medium speed until light and fluffy.
2. Then, add in egg and whisk until well blended for about 1-2 min on medium speed before mixing in all dry ingredients.
3. When dough is formed, cover and keep refrigerated for 1 hr.
4. Place small piece of dough into a mould, press into strips with pattern side down, about 5-6cm long each. Place pineapple filling in on end of the dough and roll to enclose.
5. Brush with egg wash and bake in a preheated oven for 20 min at 180℃ or until golden brown.