These oh-so-cute upside-down pineapple shortbreads are the bit of nostalgia you need. Keeping the biscuits on the thicker side ensures a rich, buttery-soft bite each time, with the caramelised pineapple, coconut and rum offering a taste of the tropics.
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Yields:
8
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Ingredients
250 g plain white flour
175 g unsalted butter, room temp
75 g golden caster sugar
432 g tinned pineapple rings
70 g light brown sugar
15 g desiccated coconut, toasted
4 cocktail cherries, halved
GLAZE
30 g unsalted butter
40 g light brown sugar
30 ml reserved pineapple juice
1 Tbsp. dark rum (optional)
Directions
Step 1In a large mixing bowl, rub the flour and butter together until the mixture resembles breadcrumbs. Add the golden caster sugar and bring together using your hands, trying not to overwork the dough. Turn out on to a work surface, shape into a thick disc, then wrap in clingfilm and chill for 30min.
Step 2Dust work surface with flour. Roll out dough to 1-1.5cm thickness (no thinner than 1cm or the biscuit will be too crisp) then, using a biscuit cutter, cut out circles that are around the same size as the pineapple rings – go slightly smaller rather than larger if need be. Re-roll the dough to get 8 circles. Transfer to two baking trays lined with baking paper and leave in the fridge to chill for another 30min.
Step 3Preheat oven to 175c (fan 155c) gas 4. Place the pineapple rings on kitchen paper (reserving the pineapple juice) and use another piece of kitchen paper to gently press down on the pineapple rings and remove any excess moisture. Spread the light brown sugar on a plate and toss the pineapple rings in it, brushing off any excess sugar. Top each circle of dough with a pineapple ring, transfer to the oven and bake for 20-22min, until the shortbread starts to lightly colour around the edges.
Step 4Meanwhile, in a small saucepan, combine the butter, sugar and 30ml of the reserved pineapple juice over a low heat. Simmer for 1-2 min until the butter has melted, then increase the heat to low/medium, simmering for 2-3min until thickened slightly. Remove from the heat and stir in the rum (optional).
Step 5Once the shortbreads are out of the oven, brush the pineapple rings with the rum glaze and place under a hot grill until the edges of the shortbread have darkened slightly and the pineapple has caramelised, about 3-4min. Sprinkle the pineapple with the coconut and pop a halved cherry in the centre to serve.
GH TIP
Don’t forget to chill the dough for an hour. Chilling the dough makes it easier to manage and less likely to spread in the oven.
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Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
