CUBE PINEAPPLE TARTS

CUBE PINEAPPLE TARTS

250 butter

2 tbsp icing sugar

1 egg yolk

¼ tsp pineapple essence

320 flour

70 gm corn flour

2 tbsp milk powder

For glazing  beaten egg yolk mix with green color

Store brought pineapple jam

Plastic cube mould

1.    Mix all the flour and the milk powder and sieve.

2.    In a bow beat the egg yolk,butter,icing sugar and the essence.

3.    Add in the flour and mix well and lightly knead.

4.    Take some pastry and flatten the pastry then put in some jam and seal jam inside the pastry. Put inside the square mould and press it till it fill in.

5.    When all the holes are fill put the refrigerate for it to slightly harden.

6.    Slowly remove it from the mould and arrange on a baking tray. And bake in preheated oven 170c for 10-15 mint depanding on the type of oven use.

7.    Remove from the tray and let it cool before storing .

Note: in case if your pastry turn too soft or a bit hard add in more flour or butter and knead.

 

EGGLESS CASHEWNUTS COOKIES

EGGLESS CASHEWNUTS COOKIES

120 gm flour

50 gm corn flour

2 tbsp full milk powder

100 gm castor sugar

100 gm butter

100 cashew nuts, dry roast, cool then grind

50-60 gm cashew nuts for garnish

Condensed milk

1.    A bowl add in the flour, corn flour, milk powder, castor sugar and the grind cashew nut. Mix well.

2.    Add in the butter little by little and mix well till you get a not very hard and not very soft dough. If the dough is very hard add in a little butter and knead again.

3.    Take some dough and put in between plastic sheet and roll it out to 1 cm thickness and cut out with any kind of cookie cutter rub some condensed milk on the cookies and press in a haft of the cashew nut on top.

4.    Bake in a preheated oven for 20 mints 160c. This depend on the oven use. Let the cookies to cool completely before storing in a air tight tin.

 

GEE BALLS WITH PEANUT FILLING ( KUIH MAKMUR )

GEE BALLS WITH PEANUT FILLING ( KUIH MAKMUR )

Recipe by DEBBIE TEOH

165 gm ghee,good quality ghee 

 

35 gm icing sugar,sieve

1/8 tsp salt

30 gm eggs ( beat the egg and weight )

250 gm flour,dry roast and cool before use

Filling

150 gm peanuts,roated and skinned

65 gm creamy peanut butter

60 gm castor sugar

Coloured paper cups

Extra icing sugar for dusting

To prepare the filling,coarsely chop nuts in a food processor. In a separate bowl, mix chopped nuts,creamy peanut butter and castor sugar form small balls about 1 tsp each.

In the bowl of an electric mixer fitted with the paddle. Combine ghee,icing sugar,salt and egg. Beat on slow speed till just mixed add flour and beat on slow speed till just combined. Form into balls 1 tbsp each.

Flatten dough ball and place a filling on it and wrap dough over filling to form a ball. Place in colour paper cups. Bake in preheated oven at 180c for 20-25 minutes or till firm to touch.

Cool and dust with icing sugar.