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:

1. Cook the pineapple pieces with water on a low fire and mash it.
2. Make sugar syrup of thread consistency, then add mashed pineapple and cook in low heat until it caramelizes.
3. 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.
4. When the jam is done, add essence, cook for a while and remove from heat.
5. When the jam cools, store in glass bottles.
6. Pineapple cookie:
7. Cream butter and icing sugar till creamy.
8. Add vanilla essence, salt, flour and milk powder.
9. Mix into a tight dough and chill in the fridge for 30 mins.
10. Take a small portion of the dough and flatten it.
11. 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.
12. Brush cookies with egg polish and bake for about 15 mins or till cookie turns into golden brown.
13. Leave to cool and store in air-tight containers.
14. Recipe courtesy: Jaisruchi

Recipe courtesy of Jaishree S