125g Butter (salted), softened
40g icing sugar
1 egg yolk
120g plain flour
100g custard flour
30g corn flour
Pineapple jam as needed
Cream butter, icing sugar and egg yolk together until creamy. Do not over beat! About a minute is fine, if butter still firm maybe 2 minutes.
Add all the flour and mixed into a soft rollable dough. If still too soft, add a teaspoonful of plain flour at a time until you can handle it.
Roll out and cut dough with your favourite tart press set. Place on silicon or parchment paper lined baking sheet and place a ball of pineapple jam on top of each cookie.
Bake in preheated oven at 170C for 18-20 minutest (depending on the thickness of your cookies) or until golden brown.
Remove and cool completely before storing in air tight containers.
250g grated pineapple (try to buy those unripe ones; they have less juice)
Cook pineapple in a wok or sauce pan until boiling. Continue to boil, stirring ocassionally until 80% of the juice is dried.
Add sugar and continue cooking, stirring more often as the jam starts to dry and thickens.
Cool completely (preferably overnight in the fridge) before rolling into balls. It is now ready to use.
I am submitting this post to “My Treasured Recipes #5 – Chinese New Year Goodies (Jan/Feb)” hosted my Miss B of Everyone Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House