Pineapple Jam Tart Cookie

For the pineapple jam

In a non-stick saucepan, add the pinneaple, sugar, salt and cinnamon sticks. Cook over low heat and keep stirring to ensure even cooking and colour, and a dry result. When you've cooked out enough moisture for the jam to become a paste and hold its shape, remove from the stove and let it cool down. Remove the cinnamon sticks.

Take a teaspoon of pineapple jam, roll it between your hands to form a ball, and set aside.

When cooking the pineapple jam, it is very important to remove the moisture, you may think it is too dry but it probably isn't.

For the cookie dough

Prepare the baking trays lined with baking sheet. Preheat the oven to 320°F or 160°C.

In a large bowl, add the butter and mix at medium speed until creamy and smooth. Add the egg yolk and icing sugar, mix at low speed for about 2 minutes. Add the rest of the ingredients and mix it using spatula until mixed well. Divide the dough into two parts with a ratio of 70:30

On a floured working surface, roll the 70% dough until 1/3 inch thick. Cut the dough into round shapes using a wavy round cookie cutter (I used a 1.5 inch cookie cutter). Place the cut dough onto the prepared baking tray.

In the center of each dough circle, place a ball of pinneaple jam.

On a floured working surface, roll the remaining dough until 1/3 inch thick. Cut into small, thin stripes about 2 inches long.

Arrange the stripes into lattice formation on the prepared cookie and jam topping.

Brush the stripes with egg wash.

Bake the cookies in the oven for about 18-20 minutes until slightly golden.

Take out from the oven and let the cookies rest for 5 minutes on the baking sheet before transferring them to a cooling rack.

Egg wash

In a small bowl add all ingredients and beat lightly using a fork.