More sweet items - this time round, home made pineapple jam cookies whipped up last weekend for Chinese New Year.
My mother and I were trying out a recipe she recently learnt. Pretty simple to make and the pastry is very good especially when hot from the oven. It's easier to handle compared to our usual Pineapple Balls recipe. The flaky pastry is good because of it uses very little moisture except egg yolk and of course, loads of butter. Give it a try when you have time. The jam within is from the Pineapple Balls recipe. We originally wanted to shape the cookies to look like pineapples but it got to be a bit of hassle hence we just decorated it with the knife.
Pineapple Jam Cookies Pastry
200g plain flour
1 egg yolk
pinch of salt
Measure butter and cut into small cubes. Add in mixing bowl. Sift plain flour and a pinch of salt over butter cubes. Using your finger tips, rub in the butter and flour. You can also use a food processor to mix this together. You will get a crumbly mixture. Add egg yolk and mix till it forms into a smooth ball of pastry.
To make the cookies, you pinch a ball of pastry and roll it till smooth on the palm of your hand with your fingertips. Flatten the ball on your palm till thin and add the pineapple jam (rolled up in small balls). Wrap pastry over it and pinch off any extra. You want a thin layer of pastry only. Roll the pastry again till it is completely smooth and round. Decorate accordingly. You can use a small scissors to cut the pastry to resemble a pineapple or just use a fork or knife to create decorative dents. Brush with egg on top and bake in a preheated oven of 180C for about 20 minutes.