Pineapple Short Cakes

Sift flour into a bowl, mix in cold butter, icing sugar, egg yolk and milk, form into a soft dough, cover and leave it for 30 minutes.

Divide mixture evenly into 8, roll out each piece to 8 cm circle, pinch decorative with floured finger.

Put short cake on lightly greased oven tray, bake on 180 degree for 20 minutes till pale golden.

For Topping: Beat cream until thick, stir in pineapple essence and icing sugar.

Pipe the cream on the top of short cake.

Garnish pineapple tidbits and serve.