Recipe for the pineapple jam
You can buy ready-made jam from the cake specialist shop or you can make your own.
This is my version using canned pineapples. Buy Goldpine canned pineapple as they are sweeter and riper.
Two canned pinepple rings – chopped and squeeze out juice. (It is easier to work with pineapple rings because there aren’t any hard middle stem. Don’t use an electric chopper to do the task. I tried and got pineapple juice instead. 🙂 )
Some honey or I used corn syrup. A little sugar to sweeten. Please taste until you get the sweetness you like.
A huge tablespoon of butter. This will avoid the pineapple from sticking to the pan when cooking.
Flavour with one cinammon stick, two star anise and three cloves. You may omit these and use pandan leaves if you hate the smell of spices. However, trust me, the spices don’t overpower the pineapple but rather enhance it, giving it an exotic taste.
Cook all the above in a pan/pot until they are dry. You need to constantly stir them. To fasten the drying up, I used one tablespoon of cornflour. It also makes the pineapple jam more shiny.
Ingredients in a gist:
2 canned pineapples
a little sugar/honey
1 tablespoon of butter
cinnamon/cloves/star anise or pandan leaves
Prepare this days/or at least one day in advance. Leave them in the fridge, preferably in the open to dry them further. Roll them into tiny oblong pieces when ready.
The pastry ingredients:
250 grm butters, cut into little squares
400 grams flour made of as follows: 300 gm wheat flour, 50 gm cornflour, 30 gm custard flour and 20 gms milk powder
2 tablespoon of caster sugar
1/2 tsp of salt
2 egg yolks
Mix the flour, sugar and salt. Add in buter and work with your fingertips to rub them into breadcrumbs like. Add egg yolks to bind. If two yolks cannot bind them into a smooth dough, add one more yolk. If the dough is too soft, add a little more wheat flour.
I have no problem with the above recipe as the weather wasn’t too hot. If you find the pastry too soft during hot weather, keep them in the fridge and take out smaller portion to work on them.
I copied this recipe from Pinkcocoa Tabetai but had modified the recipe a little. Thank you, Pinkcocoa!
The step-by-step on making the cookies.
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