This recipe is by taste in the original recipe it uses dried pineapple, I swapped it for can pineapple if you want to use dried then use same quantity @Littleboy8

• 15m prep 20m cook

Makes 20

INGREDIENTS

• 1/2 cup brown sugar
• 
  1/2 cup caster sugar
• 
  1 tsp vanilla essence
• 
  1 egg, lightly beaten
• 
  125g butter, melted, cooled
• 
  1 cup self-raising flour, sifted
• 
  6 Weetbix, crushed
• 
  3/4 cup can pineapple drained and finely chopped, plus extra to serve keep juice for icing

• Icing​

• 
  1 3/4 cups pure icing sugar, sifted
• 
  2 tbsp pineapple juice
• 
  2 tsp butter, melted

• Step 1
  Preheat oven to 180°C. Line 2 baking trays with baking paper.
• 
  Step 2
  Combine brown sugar, caster sugar, vanilla, egg and butter in a bowl. Add flour, Weetbix and pineapple. Stir until well combined.
• 
  Step 3
  Drop tablespoonfuls of mixture onto prepared trays. Bake for 20 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
• 
  Step 4
  Make icing: Combine icing sugar, pineapple juice and butter in a bowl. Stir until smooth. Spread over biscuits. Top with extra pineapple. Allow to set. Store in an airtight container at room temperature for up to 5 days

 

[Littleboy8]

This recipe is by taste in the original recipe it uses dried pineapple, I swapped it for can pineapple if you want to use dried then use same quantity @Littleboy8

• 15m prep 20m cook

Makes 20
View attachment 38630
INGREDIENTS

• 1/2 cup brown sugar
• 
  1/2 cup caster sugar
• 
  1 tsp vanilla essence
• 
  1 egg, lightly beaten
• 
  125g butter, melted, cooled
• 
  1 cup self-raising flour, sifted
• 
  6 Weetbix, crushed
• 
  3/4 cup can pineapple drained and finely chopped, plus extra to serve keep juice for icing

• Icing​

• 
  1 3/4 cups pure icing sugar, sifted
• 
  2 tbsp pineapple juice
• 
  2 tsp butter, melted

• Step 1
  Preheat oven to 180°C. Line 2 baking trays with baking paper.
• 
  Step 2
  Combine brown sugar, caster sugar, vanilla, egg and butter in a bowl. Add flour, Weetbix and pineapple. Stir until well combined.
• 
  Step 3
  Drop tablespoonfuls of mixture onto prepared trays. Bake for 20 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
• 
  Step 4
  Make icing: Combine icing sugar, pineapple juice and butter in a bowl. Stir until smooth. Spread over biscuits. Top with extra pineapple. Allow to set. Store in an airtight container at room temperature for up to 5 days

They look yummy alsothanks.