These cute little balls are Pineapple Biscuits. It is the sister version of Pineapple Tarts. The Pineapple jam balls are enclosed in a crusty biscuits shaped like yellow golf balls just like the color of pineapples. Yummy and great to store in small canister for gifts, afternoon tea, snacks or even for a small business. So if you have lots of overripe sweet pineapple sitting in your pantry, this recipe is for you!
Pineapple Biscuits Recipe
3 cups + 2 ½ tbsp cake flour (360 grams)
½ cup milk powder (50g)
2 tablespoon corn flour
¼ teaspoon salt
3 tbsp icing sugar (adjust sweetness to your preference)
For the Pineapple Jam Filling: Grate the pineapple with its juices.
In a large pot, add the grated pineapple and its own juices, cloves and cinnamon stick. Constantly stir and let it cook over medium to low heat until the juices become dry.
Then, add sugar and mix it well. Let it cook and constantly stir the mixture to prevent scorching at the bottom. Cook until all the juice is gone.
Turn off heat once the mixture becomes dry. Let it cool, scoop ½ teaspoon of jam and form into small balls. Transfer into airtight containers and keep in the fridge for later use.
Make the Pastry: In a mixing bowl, add all the ingredients (except for the egg yolk and vanilla extract).
Using the fingertips, mix the dry ingredients with cold soft butter until it becomes lumpy in texture. (These bits of cold butter creates air inside the biscuit while baking and helps the biscuit expand).
Then, add the egg yolk and vanilla extract. Keep mixing them together to make a soft dough.
Scoop about one teaspoon, just enough to add the jam ball into the center.
Roll over the dough to cover the jam filling and seal. Transfer each dough into a 1oz. cupcake liner. Arrange them all on a baking tray.
Brush each ball with the egg wash on top.
Bake the biscuits in a preheated oven at 180°C oven for about 15 minutes.
After 15 minutes of baking, take out the tray of biscuits and apply 2nd egg wash. Bake it for another 5 minutes.
Total baking time should be 20 minutes. Happy baking and enjoy!
For the Pineapple Jam: Add the sugar right away, if you prefer a dark gold color of jam. For golden color jam, add the sugar when the pineapple becomes very dry.
For the Dough: You may keep it in the fridge for up to 4 to 5 days if you don’t want to cook all at once. But of course, fresh is always better.