Name: Pineapple biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 90.00 gm brown sugar; 107.50 gm caster sugar; 4.40 gm vanilla essence; 1 egg, lightly beaten; 125g butter, melted, cooled; 150.00 gm self-raising flour, sifted; 6 Weetbix, crushed; 187.50 ml dried pineapple wedges, finely chopped, plus extra to serve; 262.50 gm pure icing sugar, sifted; 42.00 gm pineapple juice; 10.00 gm butter, melted

Pineapple biscuits

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Whip up tasty Weet-bix and pineapple cookies in 30 minutes.

Ingredients:

90.00 gm brown sugar
4.40 gm vanilla essence
1 egg, lightly beaten
125g butter, melted, cooled
150.00 gm self-raising flour, sifted
6 Weetbix, crushed
187.50 ml dried pineapple wedges, finely chopped, plus extra to serve
262.50 gm pure icing sugar, sifted
42.00 gm pineapple juice
10.00 gm butter, melted

Instructions:

Preheat your oven to 180°C and prepare 2 baking trays by lining them with baking paper.
In a bowl, mix together brown sugar, caster sugar, vanilla, egg, and butter. Add flour, Weetbix, and pineapple, and stir until fully combined.
Scoop mixture onto trays and bake until light golden, about 20 minutes. Let them rest on trays for 5 minutes before moving to a wire rack to cool.
Prepare the icing by mixing icing sugar, pineapple juice, and butter in a bowl until smooth. Spread the icing over the biscuits, then add extra pineapple on top. Let it set before storing in an airtight container at room temperature for up to 5 days.

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