Pineapple Almond Cookies


150gms – 5oz Salt free margarine

80gms – 3oz Granulated sugar

30gms – 1oz Brown sugar

50mls – 2ozs Pineapple juice

1 tsp Barkat Baking powder

1 tsp Vanilla essence

1 tsp Almond essence

1 packet P.K Foods Flour Mix

50gms – 2ozs Crushed pineapple (drained)


1. Preheat oven to 350˚F, 160˚C or gas mark 4.

2. Cream margarine and sugar together until light and fluffy.

3. Mix in pineapple, pineapple juice, almond and vanilla essences and baking powder.

4. Add flour mix, mix well

5. Drop a teaspoon of mix onto lightly greased baking tray press down lightly with fork.

6. Bake for 15 minutes or until golden and brown.

7. Cool slightly before removing from pan. The cookies are crumbly when hot but become firmer on cooling and in storage (I.B a air tight biscuit tin).

020 8953 4444