600g pineapple jam
80g condensed milk
2 egg yolks
1. Cook pineapple jam with 50g VGrains with some water. Cook until the texture become thick.
2. Stir or beat the softened butter until it is pale.
3. Add in condensed milk and egg yolk. Mix well.
4. Add dry ingredients ( flour & 90g VGrains) and stir the mixture gradually until it becomes a dough.
5. Flatten dough and mould them into shapes using a pineapple tart mould or a cookie cutter.Bake at 180c for 15-20 minutes.