Pineapple biscuit bars

    1 hour 50 min

    Unusual two-layer traybake, with a biscuit base and soft pineapple top. A nice accompaniment to coffee or tea.


    Oxfordshire, England, UK
    13 people made this

    Serves: 16 

    • For the base
    • 120g butter, softened
    • 60g caster sugar
    • 120g plain flour
    • For the topping
    • 1 small tin pineapple
    • 2 eggs
    • 60g caster sugar
    • 1 pinch salt
    • 1/2 teaspoon baking powder
    • 30g plain flour
    • 1 tablespoon icing sugar, for dusting

    Prep:30min  ›  Cook:1hr  ›  Extra time:20min cooling  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Cream the 120g butter with the 60g sugar and add the 120g flour. Mix well. Spread mixture out in a greased tray, and press it down evenly.
    3. Bake for 15 to 20 minutes and remove from oven.
    4. Whilst the bottom layer is baking, drain the pineapple, and set aside the juice. Crush the pineapple, so it is mushy, not lumpy.
    5. Mix eggs with 60g sugar. Add pineapple, and mix. Add salt and baking powder and stir well. Then add the 30g flour and mix thoroughly. (Don't worry if it looks runny —it’ll set in the oven.)
    6. Pour mixture on top of the base and put it back into the oven for another 45 to 50 minutes.
    7. Remove from oven, and leave to cool. Once cool, sift icing sugar on top and serve.

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    Reviews in English (1)


    Yum - spongy bottom and nice sticky top bit  -  26 Jun 2016

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