Saturday, March 5, 2016

Pineapple Shortbread Cookies 凤梨奶油酥饼

Just came back from a 4 days 3 nights camping trip a few days ago and only managed to get this post up today. I made this just one day before my camping trip. I was in a hurry back then. Glad these cookies turned out wonderfully. Actually, I still have some leftover pineapple fillings..... even after making a few batches of pineapple tart already. Still planning one last batch of goodies.....  This is an easy eggless recipe which is perfect for all vegetarian taking friends. And hope you will like it too.

Here's what I did.
Ingredients for cookie dough :
2 cups  all purpose flour
pinch of salt
230gm   butter, softened at room temperature
1/2 cup  icing sugar

*300gm  pineapple fillings (about 8gm each)

Method :
(1) cream butter, salt and sugar till fluffy then stir in flour to form soft dough.
(2)  keep dough refrigerated for an hour.
(3)  place dough to a slightly floured working table then roll out flat about 2/3 mm thick.
(4)  now, shape dough with mould as desired and place on pineapple filling.
(5) finally, at preheated oven at 175'C for about 12-15 minutes or till slight brown.
(6) when done, set aside to cool completed before decorated with melted chocolate.

You need 100gm  white chocolate & 100gm dark chocolate to decorate the top separately. Just preheat a small pot of water then place a stainless steel bowl on top of it to melt the chocolate. Fill pipping bag with white chocolate and drizzle over the cookies then follow by dark chocolate. Finally, leave to set completely before storage

Superb combination and looks really classy as well, aren't they ! >o< Enjoy.

3 comments:

Angie Schneider said...

They look fantastic! I love the pineapple filling.

Rebecca Subbiah said...

fab cooking and loved seeing your pics on facebook

Aunty Young(安迪漾) said...

Something combination of Asian and Western's cookies(双剑合璧),you ate great!

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