This biscuit is traditionally made for new year celebration, be that for muslim rahmadan or chinese newyear, where it is tradition to visit each other and be spoilt rotten with all sorts of cakes and biscuit, this is one of them that is almost always included.
This biscuit is easy to make, if you could make the pineapple jam, put it a side and make the biscuit near your party occasion.
Recipe:
For pineapple jam:
1 pineapple
200g sugar
5 cloves
- 1 pineapple, cut of the skin, remove the hardpart in the middle, cut into chunky pieces, and put in food processer, pulse for a few minutes.
- place this pineapple in sauce pan and cook until half of the liquid is gone.
- put in all of the sugar , cloves and cook until it is nice and thick, and none of the liquid left. discard the cloves.
let this jam be cooled down or leave in fridge, it will be more solid and easier to be filled into the biscuit dough.
Ingredient for biscuit dough:
250g cake flour/low protein flour
30g corn flour
250g of butter cut into cubes
50g of caster sugar
3 egg yolk
egg wash ( 1egg yolk, 1 tbsp milk, pinch of salt)
place flour, corn flour and sugar in food processor, pulse a few times so ingredient are mixed properly. then add butter cubes, and pulse a few times, then add egg yolks, pulse again,you get mixture resemble coarse sand, gather this dough gently until dough come together. It is important not to over process dough, as biscuit will be hard, and not crumbly texture.
If it is a very hot day, you may need to keep part of dough in cool place or place in fridge, as it will be tricky to shape biscuit when the dough has turned too soft.
shape little ball with dough, use satay bamboo stick to make hole to fill pineapple jam in, then re-seal the ball and decorate with clove if you wish.
brush with egg wash to get a nice glossy finish.
bake in oven at 150 degree for 15 to 20 minutes.
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