Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice.

Place the scraped pineapple flesh in a non-stick pan and add granulated sugar, pineapple juice, lemon juice, cloves and cinnamon. Place pan over low heat and cook, stirring occasionally for about ½ hour until pineapple jam is sticky and can easily be rolled into a ball. Set aside to cool.

Using the pointed ends of a fork, rub the butter into the flour until it looked like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces.

Add egg yolks and cold water at the same time and knead well lightly combine them using finger tips (rather than kneading them like bread dough) before rolling out to desired thickness.

Bake using 160 degrees Celcius / 325 degrees Fahrenheit) for 20 minutes. When placing jam onto the pastry, take caution not to smear jam onto the sides as this will easily “burn” and render the sides of the pastry (the flowery design) darker.

Sift flour, baking powder and bicarbonate of soda into a mixing bowl. Add ground ginger, cinnamon powder and salt to mix.

Roll out between two plastic sheets. Stamp out into rounds. Place on lightly greased trays and sprinkle over with demerara sugar. Bake in a preheated oven at 180°C for about 13-15 minutes.