Ingredients:
• 250 g – Pineapple
• 250 g – Sugar
• 1/4 tsp – Pineapple essence
• 2 cups – water
• 250 g – plain flour
• 50 g – Milk powder
• 150 g – Butter
• 1/4 tsp – salt
• 100 g – icing Sugar
• 1 tsp – vanilla essence
Method:
- Cook the pineapple pieces with water on a low fire and mash it.
- Make sugar syrup of thread consistency, then add mashed pineapple and cook in low heat until it caramelizes.
- To test whether the jam is done, pour some jam on a dry plate. Allow it to cool and tilt the plate. If the jam is ready, it will fall in flakes.
- When the jam is done, add essence, cook for a while and remove from heat.
- When the jam cools, store in glass bottles.
- Pineapple cookie:
- Cream butter and icing sugar till creamy.
- Add vanilla essence, salt, flour and milk powder.
- Mix into a tight dough and chill in the fridge for 30 mins.
- Take a small portion of the dough and flatten it.
- Place a small ball of pineapple jam over the cookie. Pinch some dough and roll into thin strips. Place them criss-cross on the jam.
- Brush cookies with egg polish and bake for about 15 mins or till cookie turns into golden brown.
- Leave to cool and store in air-tight containers.
- Recipe courtesy: Jaisruchi
Recipe courtesy of Jaishree S