This amazing cookie creation features flavours of pineapple, cinnamon and star anise.
Strain the crushed pineapple until quite dry.
Add sugar and star anise, cinnamon stick and clove.
Simmer the mix in a saucepan until the mixture is quite dry (it should be stiff and holds it shape). Stir it constantly to avoid it burning.
Add ground cloves and cinnamon. Continue to stir for about 5 minutes or until filling is dry and amber coloured
Leave to cool and shape into small elongated tubes (like rugby ball shapes)
Damp hands with water or oil to avoid jam sticking when shaping
Preheat oven at 170°C fan forced.
Line a baking tray with grease-proof paper/silicon mat
Cream butter and icing sugar until light and fluffy
Beat in egg yolk, making sure it is fully incorporated into the mixture.
Fold in ½ of the sifted ingredients, mixing well.
Add the other ½ of the sifted ingredient and mix into a firm dough using hand.
Flatten into a disc, cling wrap and chill briefly for 5 minutes
Lightly flour surface with icing sugar, roll dough out to 0.5cm thickness. Cut edges straight
Place pineapple tube on edge of dough, using a knife, cut an equal width strip about 10cm long
Roll up the dough to enclose the jam ball.
Cut off any excess dough so that dough does not overlap the dough but enough to seal.
Once all balls have been rolled up, make a criss-cross pattern on top with a blunt dinner knife edge
Rest dough in fridge to chill a bit.
Beat egg yolk and milk together with a fork.
Brush dough with egg wash.
Bake in preheated oven for 15 minutes until golden brown.
Remove and cool on racks
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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