This recipe is specially for Mott.
100-120 g granulated sugar
500 g flour, sifted
350 g unsalted butter, cut into smaller cubes and kept chilled
50 g powdered sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 egg yolks, lighten beaten
3 tablespoons milk
1 egg, beaten and mixed with some water(for eggwash)
Grate the pineapple and keep the juice.
Cook pineapple and juice over medium heat until it is almost dry (but not too dry).
Add sugar and stir continuously over low heat to prevent burning, until it caramelises.
Cool the jam down and keep it in the fridge.
Sift the dry flour into a large bowl. Set aside.
Add in the butter and rub into the flour until it resembless bread crumbs. Add the sugar, baking powder, salt and mix well.
Add the cold milk into the egg yolks and pour egg mixture into the crumbs.
Knead quickly to combine the dough. The dough should be soft and slightly sticky.
Divide the dough into 2 portions, wrap it up using clingwrap and chill for at least ½ hour before use.
Preheat oven to 160C(I use a fan forced oven, about 180C if using gas oven)
Roll dough out to about 0.5cm thick and cut using pineapple tart cutter
Top them with your balls of pineapple jam.
Lightly brush the with eggwash mixture.
Bake for about 15 mins.