Pineapple shortbread recipe

This was originally in a very old Family Circle magazine (October 1984). It's from a collection of recipes devised by Stork margarine and was intended to make baking simpler as you don't need a weighing scales. Instead they used a 150ml yogurt pot and a block of hard Stork margarine. I've adapted it to use a measuring jug.

So for pineapple shortbread you need:

125g hard marg or butter

225ml plain flour

75ml caster sugar

tin pineapple chunks, drained and chopped

Preheat the oven to 180oC, gas mark 4. Mix the fat, flour and sugar together either with a fork or a mixer. I use a food processor. Knead lightly and divide into 2 pieces. Flatten each piece and shape to fit an 8" round tin. Then you want to make a sandwich of dough/pineapple/dough. Don't worry if it breaks up; just push it together and you won't see the joins by the time it's cooked.

Bake for about 30 minutes. The recipe says to decorate the top with a fork but when I do that, it just disappears during cooking.

Cool and enjoy.