|Butter||2 Ounce, softened (About 50 Gram)|
|Caster sugar||2 Ounce (About 50 Gram)|
|Candied pineapple||2 Ounce (About 50 Gram)|
|Grated orange rind||1|
|Plain flour||1 1⁄2 Ounce, sifted (About 40 Gram)|
Line two baking trays with non stick baking parchment.
Cream the butter with the caster sugar until very soft, light and fluffy.
Finely chop the candied pineapple and stir it into the creamed mixture, together with the orange rind.
Lastly, fold in the flour.
Drop heaped teaspoonfuls of the mixture onto the prepared baking trays, spacing well apart to allow room for them to spread.
Flatten slightly with the back of a wet fork.
Bake the pineapple thins in a moderate oven (180 C, 350 F, gas 4) for about 8 minutes, or until they are golden brown.
Using a large palette knife, carefully remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
Serving size: Complete recipe
Calories 973 Calories from Fat 427
% Daily Value*
Total Fat 47 g71.7%
Saturated Fat 29.3 g146.5%
Trans Fat 0 g
Cholesterol 121.9 mg40.6%
Sodium 60.4 mg2.5%
Total Carbohydrates 135 g45%
Dietary Fiber 3.1 g12.6%
Sugars 88.9 g
Protein 3 g6.6%
Vitamin A 30% Vitamin C 45.3%
Calcium 5% Iron 1.8%
*Based on a 2000 Calorie diet