It is believed that this recipe came from a Datin who was the wife of a Selangor state minister in the 1980s. A cross between biscuit and cake, it is filled with pineapple jam and baked in a paper cupcake case folded into two. Other name for this biscuit: Biskut Mak Datin.
This recipe was first published in Flavours magazine.
- 225g butter (at room temperature)
- 200g caster sugar
- 2 large eggs
- 2tbsp sweetened condensed milk
- 2tsp vanilla essence
- 375g self-raising flour (sifted)
- 350g pineapple jam (preferably homemade)
- 150 little paper cupcake cases measuing about 4cm diameter (1.5in)
- To make cookies: Using an electric mixer with a paddle, cream butter and sugar on medium speed until light and fluffy.
- Add eggs, one at a time, on low speed. Add condensed milk and vanilla essence. Gradually add sifted flour and mix on low speed to combine. Turn out onto a clean work top and knead until smooth.
- Roll out dough to 3mm thickness. Cut into 2cm diameter circles or roll into small balls.
- Put dough in a cupcake case and flatten a little. Put a 1/4 teaspoon of pineapple jam in the centre of dough. Fold the cupcake paper over into a semicircle and press edges.
- Adjust size of dough ball and quantity of jam if dough or jam spreads beyond the paper case.
- To bake: Preheat oven at 180°C. Place the cookies 1cm apart on a baking tray. Bake for about 20 minutes or until lightly browned