With the lunar new year coming up, many bloggers have been busy making new year treats. I don’t usually bake for special occasions (other than birthdays) because they usually fall within some sort of busy period where I just can’t find enough time to bake something and blog about it in time. Thinking I was going to have to miss out on yet another occasion, I resorted to reading about other people’s blogs (erm..whilst supposedly studying..hehe), as I usually do anyway, until I came across pineapple cookies/tarts on almost everyone’s blogs- which reminded me, that I had actually made them a while ago!!
Nastar (Pineapple cookies)
1 can (440 gr) crushed pineapple, DO NOT drain
150 gr sugar
1/2 – 1 tsp cinnamon
1/4 tsp salt
1. Dump everything into a medium saucepan. Cook until caramelised, mashing the pineapple gently.
2. Transfer into a bowl and cool. Shape into small balls and place on a baking paper-lined baking tray. Cover with plastic wrap and freeze until needed.
For the cookies:
125 gr butter, chopped, cold
25 gr powdered sugar
1 egg yolk
150 gr plain flour
25 gr cornstarch
1. Mix butter and powdered sugar on medium speed. Do not overmix – we don’t want to incorporate too much air.
2. Add yolk and mix well. Sift together flour and cornstarch. Mix on low until combined.
3. Take 10 gr of dough and flatten it. Place one pinapple ball on the center and enclose with the dough. Place on a lined baking tray – cover with plastic wrap if necessary, to prevent the cookies drying out. Repeat until dough is used up. Do NOT brush them with egg wash (recipe follows) prior to baking.
4. Bake in preheated 180 C oven for 10 minutes. Take out and brush with the egg wash. Return to the oven and bake for another 5-10 minutes or until the tops are nicely browned.
1 egg yolk
1 tsp milk
1 tsp honey
1. Mix together all ingredients in a small bowl. Make sure the honey is dissolved well and the mixture is no longer lumpy.