The Great Australian Bake Off

This amazing cookie creation features flavours of pineapple, cinnamon and star anise. 


  • Pineapple Filling

  • 1 can crushed pineapples 440g can juice not syrup

  • 100g sugar

  • 1 cinnamon stick

  • ½ tsp ground cinnamon

  • 2 star anise

  • 1 whole clove

  • ½ tsp ground clove

  • Cookie Dough

  • 125g unsalted butter (at room temperature)

  • 25g icing sugar pure

  • 1 egg yolk

  • 180g cake flour + 1/8 tsp table salt (sifted together)

  • Egg Wash 

  • 1 egg yolk

  • 1 tbs milk


  • Pineapple Filling:

  • 1.

    Strain the crushed pineapple until quite dry.

  • 2.

    Add sugar and star anise, cinnamon stick and clove.

  • 3.

    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.

  • 4.

    Add ground cloves and cinnamon. Continue to stir for about 5 minutes or until filling is dry and amber coloured

  • 5.

    Leave to cool and shape into small elongated tubes (like rugby ball shapes)

  • 6.

    Damp hands with water or oil to avoid jam sticking when shaping

  • Cookie Dough:

  • 1.

    Preheat oven at 170°C fan forced.

  • 2.

    Line a baking tray with grease-proof paper/silicon mat

  • 3.

    Cream butter and icing sugar until light and fluffy

  • 4.

    Beat in egg yolk, making sure it is fully incorporated into the mixture.

  • 5.

    Fold in ½ of the sifted ingredients, mixing well.

  • 6.

    Add the other ½ of the sifted ingredient and mix into a firm dough using hand.

  • 7.

    Flatten into a disc, cling wrap and chill briefly for 5 minutes

  • 8.

    Lightly flour surface with icing sugar, roll dough out to 0.5cm thickness. Cut edges straight

  • 9.

    Place pineapple tube on edge of dough, using a knife, cut an equal width strip about 10cm long

  • 10.

    Roll up the dough to enclose the jam ball.

  • 11.

    Cut off any excess dough so that dough does not overlap the dough but enough to seal.

  • 12.

    Once all balls have been rolled up, make a criss-cross pattern on top with a blunt dinner knife edge

  • 13.

    Rest dough in fridge to chill a bit.

  • 14.

    Beat egg yolk and milk together with a fork.

  • 15.

    Brush dough with egg wash.

  • 16.

    Bake in preheated oven for 15 minutes until golden brown.

  • 17.

    Remove and cool on racks

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 272kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 2g
  • Carbohydrate 34g
  • Sugar 16g
  • Sodium 5mg

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.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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