Ingredients

Pineapple jam (to be made in advance and kept in the refrigerator) ~

l can pineapple (567g) - drain away juice and blend (fresh pineapples would be best, but canned ones are just as good)
2 tbsp granulated sugar
1 tsp lemon/lime juice
1/4 tsp ground cinnamon
2 cloves
1 tsp cornstarch

Shortbread cookies/tart ~

1/2 cup butter
1/4 cup icing sugar
1/2 tsp pandan paste
1 cup flour
1/4 cup cornstarch

Description

View Full Recipe