Open-Faced Pineapple Cookies

Cut the pineapples into chunks and the core into small pieces. Blend until mushy and pour the pineapple puree into a flat-bottom pan or wok.

Add the sugar and cinnamon powder. Cook until most of the liquid has evaporated and the jam turns golden in color, scraping down the jam every 15 to 20 minutes to ensure even cooking.

Once cooked, round the pineapple jam into 1 cm marble-sized balls.

In a large bowl, whisk together the flour, baking powder, salt, and icing sugar. Cut the butter into small pieces and blend it into the flour mixture until it resembles fine breadcrumbs.

Add the egg to the flour mixture and stir just until the dough comes together. If the dough is too dry, add one teaspoon of cold water. Do not knead.

Refrigerate the cookie dough for 20 minutes or until it is in a workable state.

Place two pieces of parchment paper on the bottom and top of the cookie dough. Roll the dough out to 1/4 inch in thickness. Using a cookie cutter, cut out shapes and place them on the parchment sheet.

Put a dollop of pineapple jam in the center of each cookie shape. Brush the tart with egg wash.

Bake for 20 to 25 minutes at 180°C, switching the tray halfway through baking.