Chocolate shortbread with caramelised pineapple

1. Remove the skin of the pineapple and cut into fine strips.

2. Make the caramel by melting sugar in a pan. Place the pineapple strips in the caramel and coat gently. Set aside.

3. Crumble the chocolate shortbread and add the softened butter. Place a thick layer of in round cookie cutters, top with some pineapple, cover with the chocolate spread (put in the microwave to warm it up previously), set aside in the freezer for 15 minutes.

4. Place a new layer of biscuits with each assembly. Add the last bit of pineapples on top. Set aside in the fridge until time to serve.

Photo credit : Sucré Salé