Pineapple jelly crystal biscuits

This week celebrates 8 years and over 700 recipes for that delicious, versatile fruit pineapple on our Pineapple Princesses blog. For the occasion we are sharing one of Ann's favourite recipes, Ann and Anne

Jelly Crystal Biscuits (adapted from Country Women’s Association Biscuits and Slices Penguin 2009)

Ingredients:

250g butter, room temp; 2 X 85gm pkts pineapple jelly crystals; 2 eggs; 2 ½  cups self raising flour, maybe a little more; 1 tablespoon cornflour; White sugar to coat approx ¼ cup

Method:

Preheat oven 180°C and spray or paper 2 baking sheets.

In food processor, process butter and jelly crystals.

Add eggs and process again.

Add flours and pulse to combine.  If mixture is too soft to roll then add a little extra flour.

Roll mixture into balls, about 1 tablespoon at a time, then toss in sugar to coat.

Place on prepared trays and press with the back of a fork.

Bake 15-20 minutes until golden.

Cool on a rack.

I made these again recently, they are really useful biscuits.  I like to keep the biscuit tin full in case of visitors, not so frequent in these times of isolation but frequent enough. The recipe makes a lot, and I have shared them with a committee meeting and four separate visitors, as well as enjoying several myself. They keep well, Ann