Pineapple cookies

Chinese new year in Melbourne always been very flat and hardly any celebration. I remember in my childhood, weeks before the Chinese new year we were so busy baking and making cookies. Pineapple cookies is one of my favourite Chinese new year food. Now pineapple is in season, so I planned to make some pineapple cookies. I found my mum recipe in my recipe book that I've never tried before. Days before I started making the cookies, I prepared the pineapple jam. You can buy some pineapple jam from supermarket but I prefer making them.

Pineapple Jam

1 baby pineapple grated to the texture that you like (I prefer them quite chunky)
4-5 tbsp sugar (depend on the sweetness of the pineapple)

Put the grated pineapple and sugar in a pot, use low heat to cook the pineapple mix. Keep cooking and stirring until the pineapple mix is dry but becareful not to burn it. Let it cool and put in air tight container and store it in the fridge until ready to use them.

Pineapple cookies

4 egg yolks

200 gr butter

25 gr caster sugar

250 gr flour

2 tbsp milk powder

1. Pre-heat oven to 160C (140C fan force). Lined cookies tin with some baking paper.

2. Roll the pineapple jam into small balls. Set it aside.

3. Beat sugar and butter until light and fluffy. Slowly add eggs, flour and milk powder mix well. Press until smooth.

4. Roll the dough into balls bigger than the jam balls. Make hole in the middle with chopstick or you finger then fill with the jam balls. In this step you can shape the cookies into any shape that you like.

5. Put the cookies into the oven and bake for 20-25 minutes or until golden yellow. Once cook, cool on rack.

The cookies taste yummy and melt in mouth but don't look good especially if you are using mould. It can really hold the shape together. Good try though.