Sift the flour and salt into a mixing bowl. Cut the butter into the mixture then rub with your fingers until the mixture resembles fine breadcrumbs.

Add the sugar and pineapple and then stir-in the beaten eggs. Mix until getting a stiff dough and add a little milk if the mixture is too stiff.

Tip onto a floured surface and knead lightly before rolling out to 5mm thick.

Cut the dough into 6cm rounds then fry on a lightly-greased griddle pan over low heat until the cakes are lightly browned on both sides.

(We baked them in a previously pre-heated oven at 180°C for 18 minutes.

Cool on a wire rack and serve sprinkled with cinnamon and icing sugar.