120g Bob's Red Mill Unbleached White All Purpose Flour
30g custard powder
120 butter (room temperature)
25g icing sugar
2 tbsp powdered milk
1 egg yolk
1 tsp vanilla extract (Optional)
Coarsely chop the pineapple into chunks, and blend it with a blender for just 3 -4 seconds so that you will still get some chunky bits
Pour the pineapple paste into a pan, add in sugar and cook on medium heat for 30 minutes to evaporate the juice. Stir it frequently to prevent it from getting burnt.
When it reaches a sticky and golden consistency, remove from heat and let it cool completely.
Apply some water to your fingers, and roll the pineapple paste into 1-inch logs. Put the pineapple paste in the fridge until ready to use.
Sift the flour and custard powder into a big bowl and set aside.
In another bowl, whisk together the butter and icing sugar until well combined. Add in powdered milk, egg yolk, and vanilla extract and mix again.
Lastly, pour in the sifted dry ingredients slowly and form a dough ball with your hands. Cover the dough with cling wrap to prevent it from getting dry.
Dust generous amount of flour on a work surface, roll the dough flat to form a sheet with 5mm thickness. Note: If the dough is too soft, you can place it in the fridge for 5 minutes.
Use a fork to shape the lines of the cookies. Cut out the irregular sides with a knife. Then cut the dough sheet into a 6cm x 2.5cm (Or any sizes that fits your pineapple logs)
Place one pineapple log at one end and start rolling it with the dough. Cut excess dough if any.
Place them on a baking tray with a baking sheet. Gently brush with egg wash. Bake at 175ºC preheated oven for 20-25 minutes or until bottom edges are golden brown and they're fully cooked. Cool completely on rack.
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