Ingredients
Scale
For Cookie Dough
- 53 g All-Purpose flour
- 10 g Almond flour
- 7 g Cornflour
- 4 g Milk powder
- 10 g Icing sugar
- 40 g Unsalted butter
- 8 ml Milk
- A pinch of Salt
- ¼ tsp Vanilla essence
For Pineapple Filling
- 125 g Chopped pineapples
- 15 g Castor sugar
- 15 g Honey
- A pinch of Salt
Instructions
Method For Pineapple Filling
- Take finely chopped pineapple, sugar, honey, and salt in a saucepan.
- Place the saucepan on low to medium heat and cook the mixture until the sugar caramelizes and the pineapple becomes soft.
- Transfer the filling to a bowl and let it cool down.
Method for Cookies
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicone mat.
- In a bowl, cream unsalted butter and icing sugar along with salt. Beat until it gets light and fluffy.
- Add milk and vanilla essence to the mixture. Mix it well.
- Now sieve and add dry ingredients, which are flour, almond flour, corn flour, and milk powder. Fold them into the mixture and form a dough.
- Let the dough rest in the refrigerator for 1 hour. Cling wrap the bowl from the top before keeping it in the fridge.
- After cooling the dough, shape the cookies by making balls of 25g each. Take the ball and flatten it out. Put 1 tsp of pineapple filling and seal the cookie dough by making the ball again.
- Take a knife and make diagonal impressions in one direction. Then, make impressions over the previous ones in the opposite direction. This will create a crisscross or net design.
- Place the cookies on the lined baking tray and put the tray for baking at 180C(OTG mode: upper rod + lower rod + fan) for 10 minutes.
- Prep Time: 15 to 20 minutes
- Cook Time: 10 minutes