Taiwanese pineapple biscuits are much larger in size than my usual Malaysian style covered pineapple tarts. I like it because its quick and easy to bake up a large quantity of jam and each biscuit is more than 1 bite
INGREDIENTS
Pineapple Filling (make 9-10g balls)
1 can of crushed pineapple
1/4 cup jam setting sugar
1/4 cup demerera sugar
Shortbread dough (make 18-19g balls)
100g butter
1/4 cup of icing sugar
1/4 cup of milk powder
1 egg
1 cup of cake flour
1/4 cup of self raising cake flour
METHOD
In a non stick saucepan heat sugar and pineapple
Cook until reduced
Cool and refrigerate
Divide and roll into balls
Preheat oven to 160C fan forced
Combine shortbread dough ingredients
Roll into balls
Flatten and place jam ball inside
Close and roll
Place into rectangular tin
Flatten with palm
Bake 10 mins, flip bake for another 10 mins
Cool and keep in an air tight container
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