Ingredients

150g Co-op unsalted butter, softened 60g Fairtrade icing sugar 2 Co-op British free range egg yolks, plus 1 whole egg, beaten, for glazing 250g Co-op plain flour, plus extra for dusting 20g cornflour 12 rosemary sprigs For the pineapple filling: 227g can Co-op pineapple chunks in juice, roughly chopped, juice reserved 75g Fairtrade caster sugar;

Method

Start with the filling: Put the pineapple and juice in a pan and add the sugar Heat gently until the sugar has dissolved, then simmer for 20 mins, until thick. Leave to cool completely For the biscuits: Beat the butter and sugar together until light and creamy Add the egg yolks one by one, beating well between each addition Sift the plain flour and cornflour into the wet ingredients and mix until a dough forms Transfer to a lightly floured surface and knead gently until smooth Shape into a ball, wrap in cling film and chill for 30 mins Divide the dough into 12 balls, then take one and flatten it in the palm of your hand Put 1 tsp of the pineapple filling in the middle, then shape the dough around it to seal it in. Mould into a pineapple shape with your hands, then score in a crisscross pattern to resemble the skin Pierce a hole in the top to hold the rosemary sprig (but don’t insert the rosemary yet) Repeat to make 12 biscuits, then put them on a baking tray and chill for 20-30 mins Preheat the oven to 180°C/fan 160°C/Gas 4 Brush the surface of the biscuits with beaten egg, then bake in the oven for 20-25 mins,until golden Remove and leave to cool on a wire rack, then finish off by adding a sprig of rosemary to the hole at the top of each one